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CARAMELS TOFFEES BUTTERSCOTCH FUDGE
These confection owe their character mainly to presence of milk butter and certain vegetable fats .
Milk solids when heated in presence of water and sugar   (sugar invert glucose) develop a characteristic flavor due to the reaction between milk proteins and the reducing sugar. This is known as maillard reaction and is described as aparticular kind of caramelizationof different type also occurs in sugar glucose and invert sugar when syrup are boiled to temperature oalso occurs in sugar glucose and invert sugar when syrup are boiled to temperature of 149 to 157 C.(300 to 315 F).A stronger type of caramelization with yet another flavor is obtained by alkaline treatment for example by the reaction of sodium bicarbonate with boiling syrupat about 300F.
The action of ammonia on certain reducing sugar also gives caramel colour.
Butter when added to high boiled syrup is subject to some decomposition and gives a characteristic and attractive flavor. No vegetable fat used in its place gives that same result through certain fats have been   developed that go some way toward attaining the butter flavor.
Brown sugars golden syrup and molasses have a flavor that goes well with caramelized milk and these sugars are used a great deal in caramel recipes.
The flavor produced by heating milk solids with sugars is related to the method and time of cooking and on this point great arguments have arisen with the introduction of mechanization. Continuous processes for caramel invariability resulted in loss of carmel flavor compared with batch processes. However this lack of flavor was overcome by the introduction of caramelizers where the continuously made caramel is held at just below cooking temperature in containers with slowly moving paddles until the extra flavor has been developed. The process is still continuous there merely is more caramel in the system.