Caramelization is what happens when sugar molecules break down under high heat, forming the sweet, nutty, and slightly bitter flavor compounds that define, well, caramel.
Karamelizācija noris cukura molekulām lielā karstumā sadaloties un izveidojot saldos, mazliet rūgtenos riekstu garšas savienojumus, kas ir... nu, karamele.