carameln.
/ˈkarəmɛl/, /ˈkarəm(ə)l/, /ˈkarm̩(ə)l/, U.S. /ˈkɑrməl/, /ˈkɛrəməl/, /ˈkɛrəˌmɛl/Thesaurus »
a. A black or brown porous substance obtained by heating sugar to about 210° C., by which it loses two equivalents of water; burnt sugar. It is used for colouring spirits, etc.
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b. A kind of ‘candy’ or sweet.
c. attributive as caramel-walnuts.
ΚΠ
1725 R. Bradley Chomel's Dictionaire Œconomique (at cited word) Sugar, When it is boiled to Caramel, it breaks and cracks.
c1865 J. Wylde Circle of Sci. I. 413/1 High-dried malt..contains a substance termed caramel.
1884 Philadelphia Times Sept. An article so generally a favorite with all classes as caramels. They are made of cream, sugar, vanilla, pistache, etc.
d. The colour of caramel brown. Also attributive.
ΘΚΠ
the world > matter > colour > named colours > brown or brownness > [noun] > other browns
umberc1568
Spanish brown1660
earth colour1688
raw umber1702
iron brown1714
clove-brown1794
raw sienna1797
wood-brown1805
moorit1809
coffee1815
oak1815
burnt almond1850
Vandyke brown1850
Turk's head1853
catechu brown1860
oak brown1860
mummy brown1861
walnut-brown1865
Havana1873
havana brown1875
wax-brown1887
box1889
nutria1897
caramel1909
wallflower brown1913
cigar1923
desert-brown1923
sunburn1923
tobacco1923
maple1926
butterscotch1927
walnut1934
snuff1951
mink1955
toffee1960
sludge1962
earth-tone1973
1909 Daily Mirror 4 Oct. 10/3 Caramel is the name for various new shades of brown.
1927 Daily Express 12 Mar. 3/5 Caramel, a useful light brown, suitable for all kinds of walking costumes.
1970 C. Drummond Stab in Back vi. 135 She was wearing the caramel suit she disappeared in.
Derivatives
ˈcaramel v. transitive and intransitive,
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparing confectionery > prepare confection [verb (transitive)] > stages in boiling syrup
candy1601
caramel1727
caramelize1842
brûlée1970
the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparing confectionery > prepare confection [verb (intransitive)] > stages in boiling syrup
candy1591
caramelize1842
caramel1887
brûlée1970
1727 R. Bradley Chomel's Dictionaire Oeconomique (Dublin ed.) (at cited word) Apple, Let it boil so long till the Sugar be red enough and caramel'd.
1887 Cent. Mag. Nov. 114/1 He seeks to keep the temperature down to 130°. If it is too high some of the sucrose will ‘invert’ or ‘caramel’ into glucose.
1897 Yearbk. U.S. Dept. Agric. 515 The sugar in the milk caramels in baking and browns the crust.
ˈcaramelize v. [compare French caraméliser] transitive and intransitive, to turn into caramel.
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparing confectionery > prepare confection [verb (intransitive)] > stages in boiling syrup
candy1591
caramelize1842
caramel1887
brûlée1970
the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparing confectionery > prepare confection [verb (transitive)] > stages in boiling syrup
candy1601
caramel1727
caramelize1842
brûlée1970
1842 Penny Cycl. XXIII. 230/1 By caramelizing the syrup.
1883 Knowledge 20 July 36/1 Partial carbonisation, or ‘caramelising’.
This entry has not yet been fully updated (first published 1888; most recently modified version published online December 2021).
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n.1725