from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A smooth chewy candy made with sugar, butter, cream or milk, and flavoring.
- n. Burnt sugar, used for coloring and sweetening foods.
- n. A moderate yellow brown.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.
- n. A (sometimes hardened) piece of this confection.
- n. A yellow-brown color.
from the GNU version of the Collaborative International Dictionary of English
- n. Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc.
- n. A kind of confectionery, usually a small cube or square of tenacious paste, or candy, of varying composition and flavor.
from The Century Dictionary and Cyclopedia
- n. Anhydrous or burnt sugar, a product of the action of heat upon sugar.
- n. A sweet, variously composed and flavored, but generally consisting of chocolate, sugar, and butter, and dark-colored.
- n. Sometimes spelled caromel.
- In candy- and cheese-making, to become burned and browned: said of the sugar dissolved in milk or syrups under the influence of heat; caramelize. See caramel, n.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. firm chewy candy made from caramelized sugar and butter and milk
- adj. having the color of caramel; of a moderate yellow-brown
- n. burnt sugar; used to color and flavor food
- n. a medium to dark tan color
By the time I'm off the phone the caramel is roughly the texture of dried carpet glue but I whip in half a litre of heated full-fat milk and 250ml of double cream.
Guess might make them in caramel too, which could be a really nice score!
This creme caramel is best served chilled, and while it can be eaten at room temperature, it is best to give it a few hours in the fridge to firm up a little further before serving.
For the cake, apples are cooked in caramel on the stovetop until they are just tender.
Underneath the cookie layer, there is a thin caramel layer that adds a lot of moisture and flavor to the cake, with notes of both caramel, cinnamon and browned butter.
The milk caramel is made with milk, sugar and glucose, and is flavored with vanilla (there is also a little bit of baking soda “as an acidity control agent”).
The internal dialog was like: Dude, caramels, whoa, hard, I can chunk them though, that's right, mix in caramel chunks with the pie, it'll be the bomb and stuff.
I am definitely going to try this one, salted caramel is one of the candies I truly have a weakness for, so combining it with cupcakes ... well, let's just say it's amore for me.
While caramel is resting, roll out your puff pastry a few times on a very lightly floured surface to make sure it is large enough to cover the pan and to smooth out any wrinkles.
Whether it will be made of macarons or a choux pyramid coated in caramel, remains to be hotly disputed.