| 释义 |
car·a·mel
I. \ˈkarəməl, ˈkerə-, ÷ˈkärməl, ÷ˈkȧm- also ˈkarəˌmel or ˈkerə- or ÷kärˈmel or ÷kȧˈm-\ noun
(-s)
Etymology: French, from Spanish caramelo, from Portuguese, icicle, caramel, from Late Latin calamellus small reed — more at shawm
1. : an amorphous brittle brown and somewhat bitter substance obtained as a porous mass by heating sugar to about 170-180° C that is usually made commercially by heating dextrose with a small amount of ammonia or ammonium salts and used as a coloring agent (as in carbonated beverages, bakery products, confections, and liquors)
2.
a. : a firm chewy usually caramel-flavored candy often containing fruits and nuts and typically cut in small blocks
b. : a piece of this candy
3. : a brownish orange to light brown that is lighter than sorrel or tawny and redder and lighter than raw sienna
II. verb
(-ed/-ing/-s)
: caramelize |