When Did Caramelization Begin?

In the case of ordinary sugar (or sucrose), caramelization begins at around 320 F.

When was caramelization discovered?

Caramel and caramel candies have been with us for centuries, but their exact origins are a bit murky. Some say the Arabs first discovered caramel around 1000 A.D. This was a crunchy type of caramel, created by crystallizing sugar in boiling water.

Who discovered caramelization?

It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F).