CARAMEL

caramel, caramel brown

(adjective) having the color of caramel; of a moderate yellow-brown

caramel, caramelized sugar

(noun) burnt sugar; used to color and flavor food

caramel

(noun) firm chewy candy made from caramelized sugar and butter and milk

Source: WordNet® 3.1


Etymology

Noun

caramel (countable and uncountable, plural caramels)

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.

Usage notes

Both the two syllable and the three syllable pronunciations are very common in all regions of the United States. The three-syllable pronunciation is more common than the two-syllable one in the South (excluding western Texas), northern New Jersey, eastern New York, and New England, while the two-syllable one is more common in other regions.

Adjective

caramel (not comparable)

Of a yellow-brown color.

Verb

caramel (third-person singular simple present caramels, present participle caramelling, simple past and past participle caramelled)

(transitive, cooking, dated) To caramelize.

Anagrams

• cameral, ceramal, maceral, reclama

Source: Wiktionary


Car"a*mel, n. Etym: [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.)

Definition: 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.

2. A kind of confectionery, usually a small cube or square of tenacious paste, or candy, of varying composition and flavor.

Source: Webster’s Unabridged Dictionary 1913 Edition



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Word of the Day

23 January 2025

LEFT

(adjective) being or located on or directed toward the side of the body to the west when facing north; “my left hand”; “left center field”; “the left bank of a river is bank on your left side when you are facing downstream”


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There are more than 50 countries that export coffee. They are near the equator, where the climate is conducive to producing coffee beans.

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