1837, from caramel + -ize. Earlier was past participle adjective carameled (1727). Related: Caramelized; caramelizing.

To heat sugar in order to turn it brown and give it a special taste.

To cook sugar until golden brown.

To heat food until the sugars on the surface break down and form a brown coating, which may be sweet or savoury.

To slowly dissolve sugar (granulated or brown) in water, then heat the resulting syrup until it turns caramel-brown in color. Caramelized sugar is sometimes called burnt sugar.

To gently brown natural sugars and other compounds in foot over low heat to produce a more intense flavor. Aromatic vegetables, especially carrots and onions, and stew meats are often caramelized in a [..]

(KAR-uh-mul-lze, KAR-uh-mel-lze or KAHR-mul-lze) –

To slowly dissolve sugar (granulated or brown) in water, then heat the resulting syrup until it turns caramel-brown in color. Caramelized sugar is sometimes called burnt sugar.

To heat Jamaican sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown. Granulated or brown sugar can also be sprinkled on top of Jamaican food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. This is used in many Jamaican dessert recipes. T

To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.

To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or gri [..]

Browning sugar over medium heat.

Slowly cooking sugar (or a sugar-heavy food) over low heat in order to convert the sugar into caramel.

To dissolve sugar and water slowly, then boil until it turns caramel brown.Or to cook meat or vegetables and bring out their natural sugars such as with caramelized onions.

The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.

To cook food until it turns brown and has a somewhat sweet, toasted flavor. Caramelized sugar is cooked until it is at a temperature of 320 to 360 degrees, becoming a clear syrup that ranges in color [..]

In essence, all foods have a certain amount of natural sugars. When heated, these sugars start to brown or caramelize. When sugar alone is heated to the point of liquefying and takes on a golden to da [..]

To gently brown natural sugars and other compounds in foot over low heat to produce a more intense flavor. Aromatic vegetables, especially carrots and onions, and stew meats are often caramelized in a small amount of fat. Example

(v) be converted into caramel(v) convert to caramel

to cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.

to cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.

Caramelize: To Brown the sugars in foods through the use of High Heat.