Traditional caramels are made from the mass produced on the basis of sugar, glucose syrup and water, these ingredients are cooked, constantly stirred until its consistency is homogenous. In order to give candies a proper flavor and color, the base recipe should be enriched with food colors and flavors, e.g. concentrated fruit juices or cocoa. Such mass is plastic at high temperature and the various shapes can be formed out of it. However, most frequently several colored strips are rolled in such a way that the cross section depicts a certain pattern, e.g. a clover, and then it is cut into drops.
