I do the most natural sugars but the caramelization temps matter also....see this
Different sugars caramelize at different temps, and the exact temp can vary depending on how pure the sugar is. Caramelization of fructose (fruit sugar) begins at about 230°F, and most other common sugars such as sucrose, or table sugar, start to caramelize at about 320°F. Boiling sweet sauces or exposing them to flame can create a caramel undertone, and browning sweet vegetables like onion or corn, can add depth to their flavor. Think grilled onions.
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