American Heritage® Dictionary of the English Language, Fourth Edition
- n. A smooth chewy candy made with sugar, butter, cream or milk, and flavoring.
- n. Burnt sugar, used for coloring and sweetening foods.
- n. A moderate yellow brown.
Century Dictionary and Cyclopedia
- n. Anhydrous or burnt sugar, a product of the action of heat upon sugar. When cane-sugar is heated in an oil or metal bath to between 210° and 220° C., it begins to assume a brown color of continually increasing depth, and when the tumefaction has ceased the vessel contains a black substance to which the name of caramel has been given. It has a high luster, like anthracite, and dissolves readily in water, giving it a fine sepia tint. Its composition is the same as that of cane-sugar in its compound with oxid of lead. It is used for giving a brown color to spirits, soups, gravies, etc.
- n. A sweet, variously composed and flavored, but generally consisting of chocolate, sugar, and butter, and dark-colored.
- n. Sometimes spelled caromel.
- In candy- and cheese-making, to become burned and browned: said of the sugar dissolved in milk or syrups under the influence of heat; caramelize. See caramel, n.
- n. A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.
- n. A (sometimes hardened) piece of this confection.
- n. A yellow-brown color.
GNU Webster's 1913
- n. (Chem.) Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc.
- n. A kind of confectionery, usually a small cube or square of tenacious paste, or candy, of varying composition and flavor.
- n. firm chewy candy made from caramelized sugar and butter and milk
- adj. having the color of caramel; of a moderate yellow-brown
- n. burnt sugar; used to color and flavor food
- n. a medium to dark tan color
- French caramel (Wiktionary)
- French, from Old French, from Old Spanish caramel, caramelo, from Portuguese caramel, from Late Latin calamellus, diminutive of Latin calamus, reed, cane, from Greek kalamos. (American Heritage® Dictionary of the English Language, Fourth Edition)
“By the time I'm off the phone the caramel is roughly the texture of dried carpet glue but I whip in half a litre of heated full-fat milk and 250ml of double cream.”
“Guess might make them in caramel too, which could be a really nice score!”
“This creme caramel is best served chilled, and while it can be eaten at room temperature, it is best to give it a few hours in the fridge to firm up a little further before serving.”
“For the cake, apples are cooked in caramel on the stovetop until they are just tender.”
“Underneath the cookie layer, there is a thin caramel layer that adds a lot of moisture and flavor to the cake, with notes of both caramel, cinnamon and browned butter.”
“The milk caramel is made with milk, sugar and glucose, and is flavored with vanilla (there is also a little bit of baking soda “as an acidity control agent”).”
“The internal dialog was like: Dude, caramels, whoa, hard, I can chunk them though, that's right, mix in caramel chunks with the pie, it'll be the bomb and stuff.”
“I am definitely going to try this one, salted caramel is one of the candies I truly have a weakness for, so combining it with cupcakes ... well, let's just say it's amore for me.”
“While caramel is resting, roll out your puff pastry a few times on a very lightly floured surface to make sure it is large enough to cover the pan and to smooth out any wrinkles.”
“Whether it will be made of macarons or a choux pyramid coated in caramel, remains to be hotly disputed.”
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