Sweet, buttery, and creamy; evokes melted sugar and dessert warmth.
Related names: toffee, butterscotch
Caramel smells of sugar cooked until it turns brown and buttery. In fragrance the effect comes from molecules like ethyl maltol, the same one behind the smell of cotton candy at a fair, layered with butter and toffee notes.
It usually sits in the base, under fruit or spice, and it holds up well in candles. Pair it with salt and pistachio for something savory, with pumpkin and cinnamon for fall, or with pear for a softer dessert. Caramel blends often carry vanillin, which can tint soap and light wax over time, so test a small batch first.
