Carmel vs. Caramel

By Jaxson

  • Caramel

    Caramel (, or ) is a medium to dark-orange 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 process of caramelization consists of heating sugar slowly to around 170 °C (338 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.

    A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.

  • Carmel (noun)

    alternative form of caramel

  • Caramel (noun)

    A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.

  • Caramel (noun)

    A (sometimes hardened) piece of this confection.

  • Caramel (noun)

    A yellow-brown color, like that of caramel.

    “color panel|C68E17”

  • Caramel (adjective)

    Of a yellow-brown color.

  • Caramel (verb)

    To caramelize.

  • Caramel (noun)

    sugar or syrup heated until it turns brown, used as a flavouring or colouring for food or drink

    “caramel ice cream”

    “a gateau frosted with caramel”

  • Caramel (noun)

    the light brown colour of caramel

    “the liquid turns a pale caramel”

    “a caramel sweater”

  • Caramel (noun)

    a soft toffee made with sugar and butter that have been melted and further heated

    “a jar of caramels”

Oxford Dictionary

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