What is the end result of the caramelisation process?

The end result of the caramelization process is the development of a golden brown color in food. This transformation occurs when sugars are heated, leading them to break down and reconfigure into various compounds that contribute to both flavor and color. In addition to the visual appeal, the process enhances the taste of the food by developing complex flavors associated with caramel. This is particularly visible when sugars in items like onions or desserts are cooked, resulting in a richly flavored and aromatic product characterized by that distinct golden hue.

While sweetening occurs as part of the flavor profile from caramelized sugars, it is not the definitive end result of the caramelization process itself. Other options, such as thickened sauce or solidification of proteins, do not directly relate to caramelization but rather to different cooking techniques or processes.