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.
Caramelization is pure alchemy—when sugar reaches its melting point, hundreds of different flavor compounds form simultaneously, creating tastes that don't exist in the original ingredient. This is why caramelized onions taste completely different from raw ones, transforming sharp sulfur compounds into sweet, complex flavors through heat alone.
Complete word intelligence in one call. Free tier — 50 lookups/day.