The application of caramel has existed since millenary times, originating in China with rudimentary blown figures. However, up to the present time, the complex artistic figures that are presented in the competitive world gastronomic scenarios or as part of gastronomic sophistication are served in the most exclusive A&B establishments. For this study, a thorough qualitative bibliographic review has been carried out to support and substantiate the culinary chemical principles of components, reactions and process of elaboration of caramel.