caramelize

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caramelize

[′kär·mə‚līz]
(food engineering)
To convert sugar or the sugar content of a food into a caramel or a caramellike substance.
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While the sugar is still dry, immediately caramelize with a chefs' blowtorch, or by placing the ramekins under a hot grill/broil until the sugar bubbles and turns golden brown.
To serve, spread 1 tablespoon sugar evenly on top of each ramekin and heat with a kitchen blowtorch until sugar caramelizes evenly.
Moreover, Ramming notes, dried-on-the-vine raisins (such as the predecessor of DOVine pictured at right) are less vulnerable to rot and to the burned flavor that can develop when unseasonable heat caramelizes the sugar in tray-dried grapes.