The process of heating sugar or sugar-containing foods until the sugar molecules break down and reform into complex compounds, creating a golden-brown color and rich, nutty flavor. This can occur through dry heat or prolonged slow cooking.
From French 'caraméliser,' derived from 'caramel,' which comes from Spanish 'caramelo,' ultimately from Latin 'cannamella' (sugar cane). The term evolved from describing candy-making to encompassing the broader chemical transformation of sugars in cooking.
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