a liquid made by cooking sugar until it changes color, used for coloring and flavoring food.
a kind of chewy candy, commonly in small blocks, made from sugar, butter, milk, etc.
a yellowish brown or tan color.
Contemporary Examples

They have their own four basic food groups: Chocolate, peanut butter, caramel and liquor.
The Rock Stars of Yeast and Flour Katie Workman July 6, 2009

Dark chocolate is often paired with caramel or butter crunch and some wines that have similar flavors work superbly here.
Valentine’s Day Wine and Chocolate Pairings Snooth February 10, 2011

These bad boys add in a dangerously decadent layer of caramel to create the so-called “Even Sluttier Slutty Brownies.”
A Chocolate-Dipped Potato Chip and More Crazy Food Creations Alice Robinson November 6, 2013

The pumpkin seeds, trapped in the heat of the caramel, are imbued with an autumnal, resiny resonance.
Pumpkin Seed Brittle The Daily Beast November 24, 2008

Beyond the river, caramel plains rolled away to the distant horizon, spotted with acacia trees and slow-moving giraffe.
Walking With Wildebeests: Exploring the Serengeti on Foot Joanna Eede July 8, 2013

Historical Examples

Gladys glanced up from a consideration of the respective attractions of a chocolate cream and caramel.
The Wit and Humor of America, Volume VII. (of X.) Various

Have ready some caramel, and stir in enough to give a decided flavor.
Health on the Farm H. F. Harris

Add a pinch of salt, three eggs well-beaten, and the caramel.
The Myrtle Reed Cook Book Myrtle Reed

I’ll just trot this in for the supper, and we’ll take the caramel layer to the Fair.
At the Little Brown House Ruth Alberta Brown

Form into caramel shape, small rolls or cones, or into a large roll and slice.
The Laurel Health Cookery Evora Bucknum Perkins

burnt sugar, used for colouring and flavouring food
a chewy sweet made from sugar, butter, milk, etc

1725, from French caramel “burnt sugar” (17c.), via Old Spanish caramel (modern caramelo), ultimately from Medieval Latin cannamellis, traditionally from Latin canna (see cane (n.)) + mellis, genitive of mel “honey” (see Melissa). But some give the Medieval Latin word an Arabic origin, or trace it to Latin calamus “reed, cane.”


Read Also:

  • Caramelize

    to convert or be converted into caramel. Historical Examples caramelize one cup of the sugar and add two cups of water to dissolve. Quantity Cookery Lenore Richards caramelize the sugar, add the hot water and pour over the softened gelatin. Quantity Cookery Lenore Richards caramelize 1/2 cupful of the sugar, add the water, and cook […]

  • Carangid

    any of numerous fishes of the family Carangidae, comprising the jacks, scads, pompanos, and cavallas. belonging or pertaining to the family Carangidae. noun any marine percoid fish of the family Carangidae, having a compressed body and deeply forked tail. The group includes the jacks, horse mackerel, pompano, and pilot fish adjective of, relating to, or […]

  • Carangoid

    resembling a fish of the family Carangidae; carangid. a carangoid fish.

  • Carapaced

    a bony or chitinous shield, test, or shell covering some or all of the dorsal part of an animal, as of a turtle. noun the thick hard shield, made of chitin or bone, that covers part of the body of crabs, lobsters, tortoises, etc n. 1836, from French carapace “tortoise shell” (18c.), from Spanish carapacho […]

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