Caramel sweets are made from caramel. Translated from French, caramel means made from sugar cane. Caramel is a solid or plastic mass consisting of maltose, sucrose and glucose, obtained by heating sugar with starch syrup or inert syrup. Usually in the production of caramel, a 2: 1 ratio of sugar and molasses is used. Caramel, cooked on an inert syrup, is more hygroscopic, contains more fructose. Freshly brewed caramel is elastic, it can be given any shape.