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.
alternative form of caramel
A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.
A (sometimes hardened) piece of this confection.
A yellow-brown color, like that of caramel.
Of a yellow-brown color.
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”
the light brown colour of caramel
“the liquid turns a pale caramel”
“a caramel sweater”
a soft toffee made with sugar and butter that have been melted and further heated
“a jar of caramels”