Process of manufacture of sugar caramel in powdered form

Process of manufacturing of sugar caramel compositions in essentially dry powdered form, comprising heating sugar to a temperature between 140.degree. and 200.degree. C., cooling the mass of viscous caramel thus obtained to about 120.degree. C., adding an ammonium salt which is volatile or in gaseous form at this temperature in an amount sufficient to precolor the viscous mass and then transforming the hot viscous mass into a foam by adding a mixture of sodium bicarbonate and a comestible acid to react with said sodium bicarbonate, cooling the foam to room temperature to form a solidified foam and powdering the solidified foam.