Context: Caramel (or ) is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard., The name bonbon (or bon-bons) refers to any of several types of sweets, especially small candies coated in chocolate. The word originated from the French language., Beige is variously described as a pale sandy fawn color, a grayish tan, a light-grayish yellowish brown, or a pale to grayish yellow. It takes its name from French, where the word originally meant natural wool that has been neither bleached nor dyed, and hence also the color of natural wool. It has come to be used to describe a variety of light tints chosen for their neutral or pale warm appearance., Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases., Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar, described as artificial sweeteners., Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat., Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce ("crème anglaise") to a thick pastry cream (French: "crème pâtissière") used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or "crème pâtissière"., Caramel apples or taffy apples are created by dipping or rolling apples - on - a - stick in hot caramel , sometimes then rolling them in nuts or other small savories or confections , and allowing them to cool . Generally , they are called caramel apples when only caramel is applied and taffy apples for when there are further ingredients such as peanuts applied ., Confectionery, also called sweets or candy, is sweet food. The term varies among English-speaking countries. In general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections., Dessert is a course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal., Pudding is a kind of food that can be either a dessert or a savory dish. The word "pudding" is believed to come from the French "boudin", originally from the Latin "botellus," meaning "small sausage", referring to encased meats used in medieval European puddings., Subject: caramel apple, Relation: subclass_of, Options: (A) brown (B) c (C) candy (D) carbon (E) chocolate (F) coffee (G) color (H) confectionery (I) confections (J) content (K) cream (L) custard (M) dessert (N) dish (O) fat (P) foam (Q) food (R) forming (S) french (T) heating (U) hydrogen (V) ice (W) ice cream (X) light (Y) meal (Z) mixture ([) name (\) pale (]) pastry (^) pudding (_) sauce (`) sausage (a) solid (b) starch (c) variety (d) water (e) wine (f) yellow
Output: confectionery