The exact origin of caramel sauce is not well-documented, but caramelization of sugar has been a culinary technique for centuries in many culinary traditions. In European cuisines, caramel has been used as a flavoring and sweetener for desserts and confections. Caramelized sugar was used to create toffees, candies, and sauces. The popularity of caramelized sugar grew over time, and it became a common ingredient in various recipes. In the United States, caramel sauce gained popularity in the late 19th and early 20th centuries as the production of sugar and dairy products increased. Caramel sauce was used to enhance the flavors of desserts like ice cream sundaes, puddings, and cakes. Likewise, in many Asian cuisines, caramelized sugar has been used to add color and depth of flavor to a variety of dishes, both sweet and savory. For example, in Vietnamese cuisine, caramel sauce is used to create dishes like "caramelized pork" (thịt kho) and other braised dishes.