Define the term "caramelization."

Caramelization refers to the process of heating sugar until it undergoes a chemical transformation that results in a brown color and complex flavor profile. When sugar is heated, it melts and begins to break down, developing rich flavors and hues as it reaches higher temperatures. This process not only enhances the flavor of desserts and other dishes but also creates a desirable texture and appearance.

In contrast, mixing sugar and water does not produce caramelization, as it does not involve the heating of sugar alone. The technique of boiling food in a sugar solution is more related to making syrups or preserves rather than caramelization itself. Adding fruit to desserts, while it may involve sweetening or flavoring dishes, is not related to the caramelization process. Understanding caramelization is essential in culinary arts, as it plays a significant role in creating depth and richness in various recipes.