What is the role of sugar in caramelization?

Sugar plays a crucial role in caramelization, a process where it is heated to develop complex flavors and a rich brown color. As sugar is heated, it melts and undergoes a series of chemical reactions, breaking down into simpler compounds and forming new flavor compounds through oxidation and dehydration. This transformation results in the characteristic taste and aroma of caramel, making it a key ingredient in various culinary applications. The process typically begins at around 320°F (160°C) and continues until the desired color and flavor are achieved.