Part 1 About Sugar
01 History of Sugar
02 Sugar Manufacturing Process
03 The Role of Sugar
04 Types of sugar
05 Various sweeteners
06 Sugar crystallization
07 Caramelization of sugar

Preparing for Part 2
01 Materials
02 Tools

Part 3 Basic Caramel
01 Caramel Sugar
02 Caramel Syrup
03 Caramel Sauce
04 Caramel Nuts
05 Nut Praline
06 Caramel Fruit

Part 4 Caramel Dessert
01 Chocolate Cookies
02 Epis Sablé
03 Florentin
04 Engadinner Nustorte
05 Caramel Scone
06 Whole Almond Cake
07 Orange Caramel Madeleine
08 Salted Caramel Financier
09 Marshmallow Brownie
10 Tonka Fondant Au Chocolat
11 Nutella Hazelnut
12 Gateau aux Bananes
13 Yuzu Gugelhupf
14 Caramel Canele
15 Lemon Almond Dacquoise
16 Fashion Mango Macaron
17 Caramel Roll Cake
18 Caramel Roll Torte
19 Caramel Basque Cheesecake
20 Caramel Brown Cheesecake
21 Chocolate Caramel
22 Mont Blanc Opera
23 Caramel Eclairs
24 Coffee Saint-Honoré
25 Raspberry Paris-Brest
26 Maple Shoe Tatang
27 Caramel Apricot Flan
28 Pear Tart
29 Pecan Tart
30 Caramel Tiramisu Tarts
31 Hazelnut Tart
32 Galette des Rois aux Pigs
33 Pistachio Mille-Feuille
34 Earl Grey Pudding
35 Vanilla Crème Brulee

Part 5 Homemade Caramel
01 Shio Caramel
02 Matcha Caramel
03 Black Sesame Caramel
04 Rose Caramel
05 Soybean Flour Caramel
06 Lime Shiso Caramel
07 Raspberry Caramel

Part 6 Caramel Decoration
01 Caramel Jelly
02 Caramel Meringue
03 Caramel Marshmallow
04 Honeycomb
05 Caramel Chips
06 Isomalt Chips
07 Race Chip
08 Chocolate Nougatine
09 Chocolate Flower/Chocolate Coin/Chocolate Board

In any field, there are items that are popular at any given time, but these days, I feel that trends and trends in confectionery are becoming increasingly shorter and more specialized.
When mocha buns were popular, the aroma of coffee tickled our noses everywhere, and at other times, colorful cupcakes were all the rage in the showcases.
The moment the thought crossed my mind, "Should I design cupcakes too?", I reminded myself, "I didn't start this to follow trends."
Then, a word suddenly came to mind: caramel.
In an instant, the overall sketch began to be drawn.
That's because the excitement of that day came flooding back, when I exclaimed, 'I've finally tasted this kind of homemade caramel.'

In a short time, my thoughts became more and more firm.
Running a store with a limited concept like caramel might not be easy, but I feel confident that, depending on how you integrate it, you can present a wide range of products.
Rather, since we decided on the material called caramel as a concept, I thought we could express all the popular items of the times.
This was possible because caramel is one of the many flavors.

Recalling my childhood memories, I set out to make store-bought caramels from scratch.
The raw caramel I happened to come across in Japan, where I was looking for ideas, broke the mold of existing caramels.
As you can see from the word ‘raw’, the original taste of fresh ingredients was preserved intact.
The moment I saw the pile of over 10 different caramels, I began to feel a strong desire to develop and introduce raw caramel with various flavors for the first time in Korea.

In the text