Caramel

Caramel can refer to the natural flavor produced from the heating of light, refined sugar and its mixing with butterfat, or pale imitations thereof. Caramel toppings do not always require butterfat, as with the caramel topping of a creme brulee. Both natural caramel  and butterscotch come from the caramelization reaction, but the tastes, while similar, are distinct.