Caramel, the French term for burnt sugar, is used not only as a flavoring but as a coloring in savory dishes as well as desserts. In its most basic form, caramel is made from melting sugar until it is liquified. At this point, it takes on varying degrees of color and obtains its distinctive taste. If cooked too long, it darkens and turns bitter. In the production of candies, other ingredients such as cream are added to melting sugar for a softer result.