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Definition of Caramel
1. Noun. Firm chewy candy made from caramelized sugar and butter and milk.
2. Adjective. Having the color of caramel; of a moderate yellow-brown.
3. Noun. Burnt sugar; used to color and flavor food.
Generic synonyms: Refined Sugar, Sugar
Derivative terms: Caramelise, Caramelise, Caramelize, Caramelize
4. Noun. A medium to dark tan color.
Generic synonyms: Brown, Brownness
Specialized synonyms: Snuff-color, Snuff-colour
Derivative terms: Caramel Brown
Definition of Caramel
1. 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.
Definition of Caramel
1. Noun. A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky ¹
2. Noun. A piece of such candy ¹
3. Noun. A yellow-brown color ¹
¹ Source: wiktionary.com
Definition of Caramel
1. a chewy candy [n -S]
Medical Definition of Caramel
1. Burnt sugar; a concentrated solution of the substance obtained by heating sugar with an alkali; a thick, dark brown liquid used as a colouring and flavoring agent in pharmaceutical preparations. Origin: Sp., fr. L.L. Calamellus, fr. L. Calamus, reed (05 Mar 2000)
Caramel Pictures
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Lexicographical Neighbors of Caramel
Literary usage of Caramel
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1921)
"Detection of caramel in wines, *c.—10 oe of the liquid to be tested is mixed with
30 to 60 oe of paraldehyde, and enough alcohol added to make the liquids ..."
2. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach, Andrew Lincoln Winton (1913)
"Care should be taken in testing for caramel not to subject the sample to ...
Indeed caramel is sometimes developed spontaneously in saccharine food products ..."
3. Allen's Commercial Organic Analysis: A Treatise on the Properties, Modes of by Alfred Henry Allen (1917)
"caramel. Extract.—10 grm. are dissolved in distilled water, made up to 100 cc,
filtered and the sp. gr. of the filtrate determined at 6o°/6o° F. The excess ..."
4. Elements of chemistry, including the applications of the science in the arts by Thomas Graham (1842)
"swells up and becomes a black porous shining mass, which is known as caramel,
losing nothing but two atoms of water. It is obtained free from sugar, ..."
5. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Chill, and serve with caramel Sauce. caramel Sauce. ya cup sugar. ... Melt sugar
as for caramel Custard, add water, simmer ten minutes; cool before serving. ..."
6. Elements of Chemistry: Including the Applications of the Science in the Arts by Thomas Graham (1842)
"swells up and becomes a black porous shining mass, which is known as caramel,
losing nothing but two atoms of water. It is obtained free from sugar, ..."
7. Technology Quarterly and Proceedings of the Society of Arts by Massachusetts Institute of Technology, Society of Arts (1908)
"THE DETECTION OF caramel IN VANILLA EXTRACT BY AG WOODMAN AND EH NEWHALL THE
detection of caramel when present in the small quantities ..."
8. The Annual of Scientific Discovery, Or, Year-book of Facts in Science and Art. by David Ames Wells, George Bliss, Samuel Kneeland, John Trowbridge, Wm Ripley Nichols, Charles R Cross (1868)
"An aqueous solution containing 10 per cent, of purified caramel is gummy, and
forms a jelly. When a solution of caramel in water is evaporated in vacua ..."
Other Resources Relating to: Caramel
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