4. When sugar is exposed to heat, the first thing to occur is that the sugar

A. caramelizes and turns to a deep brown color.
B. melts into a thick syrup.
C. changes color from clear to brown.
D. takes on the texture of caramel.

When sugar is put on a heat, and it reaches a temperature of 320 degree F or 160 degree C, the sugar starts to melt. The solid crystals of sugar begin to melt at this temperature. Sugar crystals join together to form a thick caramelized syrup. After more heating, it will change the color to light brown.

4. When sugar is exposed to heat, the first thing to occur is that the sugar A. caramelizes and turns to a deep brown color. B. melts into a thick syrup. C. changes color from clear to brown. D. takes on the texture of caramel.

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4. When sugar is exposed to heat, the first thing to occur is that the sugar

A. caramelizes and turns to a deep brown color.
B. melts into a thick syrup.
C. changes color from clear to brown.
D. takes on the texture of caramel.