The Question: What happens to sugar during caramelization?
It evaporates
It oxidizes
It rots
It sours
During caramelization, the sugar in a food oxidizes, or breaks down, through a process called pyrolysis. Heat helps break down sugar molecules, and, as a result, the sugar browns and takes on a nutty taste, creating the classic color and taste of caramel. Once caramelized, this sugar can be used in a whole host of tasty treats, from fudge to butterscotch.
The correct answer is It oxidizes.