Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization.

Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries.