To heat sugar or sugar-containing foods until the sugars break down and turn golden brown, developing complex, nutty, and slightly bitter flavors. This process occurs around 320°F and creates both color and distinctive taste.
From French 'caraméliser', derived from 'caramel', which comes from Latin 'cannamellis' (sugar cane). The process was first documented in Arabic confectionery, then refined in medieval European kitchens where sugar became more accessible.
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