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A dark-brown mass formed by heating sugar in the presence of ammonium salts.



a confectionery product of sugar. Caramel is a concentrated nutritional food product that contains a complex of sugars (sucrose, maltose, and glucose) and fruits, berries, nut kernels, cocoa, and other ingredients.

There are hard and filled caramels. The hard caramel consists of a caramel mass obtained by boiling down a sugar solution with starch syrup or invert syrup to a dry-matter content of 97–99 percent. In contrast to sugar, from which it is prepared, the cooled caramel mass has an amorphous structure, is transparent, and is light yellow in color. Within a certain temperature range (75°-90°C) the caramel mass has a plastic texture. To impart flavor properties to the hard caramel, food acids (citric and tartaric), essences, and colorings are added and evenly distributed throughout the plastic caramel mass before it is shaped. Transparent caramel is shaped in the form of rectangular bars (such as Teatral’naia and Vzletnaia) or in the form of small figures of various shapes (sour drops). In manufacturing non-transparent caramel (lemon and orange slices), the caramel mass is processed on pulling machines to saturate it with air. After shaping, the caramel is cooled, whereupon it hardens and acquires the brittleness and firmness necessary for subsequent wrapping and packing or finishing. In preparing filled caramel, the caramel mass is used to make only the outer casing, and before shaping a filling is introduced (such as fruit or berry, liqueur, honey, and milk).

Caramel is hygroscopic and to maintain its stability duringstorage it is covered with a protective layer of finely granulatedsugar, cocoa powder, chocolate glaze, or a moisture-resistanthigh-fat mixture and wrapped or packaged in tins or waxedcardboard boxes. Caramel manufacture in the USSR is com-pletely mechanized.

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7 Reasons to Eat Tastee's Caramel, Candy and Chocolate-Dipped Apples All Year
We feel Caramel is the right brand to bring to Oman and with its hybrid fine dining conA[degrees] cept, it will surely make a posiA[degrees] tive impact.
Pour the caramel into the ring and leave it to harden at room temperature.
If not, at this point, transfer the caramel into an oven-proof dish, then place the bananas on top) Roll your pastry into a rectangular shape, then lay it over the bananas and caramel and tuck in around the bananas, making sure they are totally covered.
html) caramel apples are seasonal products during Halloween.
The Cha-Cha chocolate bar has been around for 50 years and is a thin crunchy wafer covered with caramel and Belgian chocolate, one of the best-known chocolate bars in Belgium.
According to a statement by the group, Nairobi demonstrates key components as an emerging market, which will result in sustainable economic growth for the Caramel Group.
Melt the caramel over a low heat in a small frying pan, and gently toss the bananas in it.
Rich, slow-melting dark chocolate and luscious, buttery caramel filling enhanced by a touch of sea salt.
Read more dining news and get a recipe for the salted caramel sauce at chef Judi Gallagher's "Foodie's Notebook" at sarasotamagazine.
One of the ingredients in the original recipe for Coca-Cola was apparently caramel.
For the caramel spring: Prepare large ice water bath.