from The American Heritage® Dictionary of the English Language, 4th 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- 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.
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
from The Century Dictionary and Cyclopedia
- n. Anhydrous or burnt sugar, a product of the action of heat upon sugar.
- 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.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- 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, 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)
French caramel (Wiktionary)