Don Wiss wrote:
>
> That may be how you would make it, but commercially the FDA Standard of
> Identity for the color additive caramel is the dark-brown liquid or solid
> material resulting from the carefully controlled heat treatment of the
> following food-grade carbohydrates:
>     Dextrose (corn sugar)
>     Invert sugar
>     Lactose (milk sugar)
>     Malt syrup (usually from barley malt)
>     Molasses (from cane)
>     Starch Hydrolysates and fractions thereof (can include wheat)
>     Sucrose (cane or beet)
> (Also acids, alkalis and salts are listed which may be employed to assist
> caramelization)
>
> My understanding is these days it is being made from corn.

That's right. Those are ALL sugars, which was what I said. My point
being that it doesn't involve fat as Todd had suggested. BTW, I wouldn't
be surprised if corn was the most common nowadays--either corn syrup or
corn sugar. Corn is especially cheap because of federal subsidies.