I travel with chocolate - Godiva with caramel. When the…

These French-style caramels are handmade in California. It's always hard to give them away!

— Oprah Winfrey

I think love is caramel. Sweet and fragant; always welcome. It is the gentle golden colour of a setting harvest sun; the warmth of…

— Jenny Colgan

The circus looks abandoned and empty. But you think perhaps you can smell caramel wafting through the evening breeze, beneath the crisp scent of…

— Erin Morgenstern

Conall,” “Aye, Alexia?” He looked up at her. Was that fear in his caramel eyes? “I am going to take advantage of you,” she…

— Gail Carriger

When I became vegan I thought I would have to deprive myself of certain sweets that I loved so much, like caramel and peanut…

— Kat Von D

“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet…

— Stacey Ballis

I like to stay hydrated with water throughout the day and snack on apples, but my guilty pleasure would definitely be a caramel macchiato…

— Janel Parrish

Granola didn't sell very well when it was good for you. Now it has caramel, chocolate, marshmallow, saturated fat and sweeteners with a small…

— George Carlin

…kissing George was a little like rolling in caramel after spending years surviving off rice sticks.

— Aimee Bender

I have a candle on the bus that smells like caramel brownie. I love anything that smells like food!

— Carrie Underwood

“Thank you for my surprise. Now, I won't be able to eat a caramel without thinking about being balls deep inside your sweet, warm…

— Ella Frank

Whether chocolate or vanilla, or you're somewhere in between, A cappuccino mocha or a caramel queen, Rejected by the black, not accepted by the…

— MURS

I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like.

— Ron Ben-Israel

Martin, at my age, eroticism is reduced to enjoying caramel custard and looking at widows' necks.' - Senor Sempere.

— Carlos Ruiz Zafon

Flan is really all about the caramel. Sure, when made right, the custard will be creamy and rich without being dense or heavy, with…

— Sohla El-Waylly