caramel

/kar"euh meuhl, -mel', kahr"meuhl/, n.
1. a liquid made by cooking sugar until it changes color, used for coloring and flavoring food.
2. a kind of chewy candy, commonly in small blocks, made from sugar, butter, milk, etc.
3. a yellowish brown or tan color.
[1715-25; < F < Sp or Pg caramelo < LL calamellus little reed (by dissimilation), equiv. to calam(us) reed (see CALAMUS) + -ellus dim. suffix; meaning changed by assoc. with ML cannamella, canna mellis, etc., sugar cane, equiv. to L canna CANE + mel honey (gen. mellis)]

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candy
      candy substance obtained by boiling sugar to or beyond approximately 240° F (115° C), at which point its mass takes on a slightly yellowish colour and pleasantly burnt smell.

      Caramels vary in consistency between the short, or soft, and the long, or more chewy types depending upon the proportions of ingredients. Corn syrup added to the basic sugar constituent controls graining and contributes body. Milk, essential to the traditional “carmel-candy” flavour, imparts a creamy, collapsible consistency. The blended ingredients, including fats and starches, are stirred continuously during cooking and then poured into vessels or over cooling slabs in preparation for cutting and wrapping.

      Although the making of cream caramels requires a high degree of skill, caramel is a basic candy that is more important to mass producers of sweets than to the individual confectioner. Various grains of caramel may be dipped, coated, or coloured and flavoured with fruit and nuts, as well as coffee. Apples coated with caramel and skewered on sticks are a popular form of the candy in the United States.

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Universalium. 2010.

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  • caramel — [ karamɛl ] n. m. • 1680; port. caramelo, par l esp. caramel(o) « sucre fondu »; probablt du bas lat. calamellus, de calamus « roseau » 1 ♦ Produit brun, brillant, aromatique, de la déshydratation du sucre par la chaleur. L odeur du caramel.… …   Encyclopédie Universelle

  • Caramel — (pronounced /ˈkærəmɛl/ or /ˈkɑrməl/) refers to a range of confections that are beige to dark brown in color, derived from the caramelization of one or several types of sugars, often occurring in the traditional cooking method of a sweet. Caramel… …   Wikipedia

  • caramel — CARAMÉL, carameluri, s.n. Produs de culoare brună roşcată solubil în apă, obţinut prin încălzirea şi deshidratarea zahărului şi folosit în cofetărie, la colorarea unor băuturi sau a unor alimente şi la prepararea plăcilor fotografice. – Din it.… …   Dicționar Român

  • Caramel — bezeichnet: geschmolzenen Zucker, siehe Karamell Caramel (Film), libanesisch französischer Film von Nadine Labaki (2007) Siehe auch: Crème caramel, Süßspeise Diese Seite ist eine …   Deutsch Wikipedia

  • caramel — CARAMEL. s. m. Sucre fondu et durci. Le caramel est bon pour le rhume. Cerises au caramel …   Dictionnaire de l'Académie Française 1798

  • Caramel — Car a*mel, n. [F. caramel (cf. Sp. caramelo), LL. canna mellis, cannamella, canamella, calamellus mellitus, sugar cane, from or confused with L. canna reed + mel, mellis, honey. See {Cane}.] 1. (Chem.) Burnt sugar; a brown or black porous… …   The Collaborative International Dictionary of English

  • caramel — 1725, from Fr. caramel burnt sugar (17c.), ultimately from M.L. cannamellis, traditionally from L. canna (see CANE (Cf. cane)) + mellis honey; though some give the M.L. word an Arabic origin …   Etymology dictionary

  • Carămel — (fr.), 1) bei hoher Temperatur bis zur Bräunung geschmolzener Zucker, er ist in Wasser leicht löslich, ohne Geschmack u. der Gährung nicht fähig. Man wendet ihn in der Zuckerbäckerei zum Färben der Confitüren an, sowie um dem Weine eine dunklere… …   Pierer's Universal-Lexikon

  • Caramel — Caramel, braun gesottener Candis …   Herders Conversations-Lexikon

  • caramel — (Cf. caramelo). 1. m. Variedad de sardina, propia del Mediterráneo. 2. ant. caramelo (ǁ azúcar fundido y endurecido) …   Diccionario de la lengua española

  • caramel — ► NOUN 1) sugar or syrup heated until it turns brown, used as a flavouring or colouring for food or drink. 2) a soft toffee made with sugar and butter that have been melted and further heated. DERIVATIVES caramelize (also caramelise) verb. ORIGIN …   English terms dictionary

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