Caramelization is a chemical process that occurs when sugars are heated, resulting in a browning and sweetening effect. There are several synonyms for caramelization that can be used interchangeably including browning, toffee, caramel, sugaring, and candying. Browning refers to the transformation of food products from a raw state to a cooked state, resulting in a characteristic golden brown color. Toffee and caramel refer specifically to the creation of a candy-like substance through the heating of sugar. Sugaring and candying both involve coating food products in a syrup made from heated sugar, resulting in a crystallization effect. Overall, all of these synonyms refer to the process of heating and transforming sugar into a delicious treat.