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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.

References in periodicals archive ?
SALTED CARAMEL BISCUITS INGREDIENTS For the biscuit: n 200g unsalted butter n100g caster sugar n 3 egg yolks n 259g plain flour For the filling: n 200g softened butter n 400g icing sugar n 1 tub salted caramel.
Estrel's much-loved caramel cake for February is decked with buttercream sampaguita.
Her sweet option is coconut salted caramel pancakes and she says: "I've done this one here with milk, but if you wanted a dairy free version, I'd go for a coconut milk.
Her colleagues noticed that she had not been at her place in the factory for some time and when they searched for her they were shocked to see only her legs poking out of the molten caramel in the tank which she fell into.
The Caramel Restaurant & Lounge, scheduled to open in Muscat in November, will embody the signature style and chic decor characteristic of the Caramel Group.
Among the types of caramel ingredients, the topping segment is projected to grow at the highest rate in the global caramel ingredients market.
Using the best and freshest of ingredients, Julie Ann Caramels has developed nearly 40 (and counting) flavors, including Gourmet Original (Butter), Sea Salt, Coconut Chocolate, Lemon Chocolate, Strawberry, Vanilla, Orange, Raspberry, Licorice, Smoked Almond, Mango Habanera, Maple Bacon, and many others, including several nut versions and those created by adding chocolate drizzle or by dipping.
7 Reasons to Eat Tastee's Caramel, Candy and Chocolate-Dipped Apples All Year
Most caramel chocolates are overloaded with caramel.
MAKES 8 LOLLIES INGREDIENTS 70g Lindt Excellence Cocoa 70% Dark Choc 70g Lindt Milk Chocolate bar 120g salted caramel sauce 1.
INGREDIENTS 50g banana 200g soft brown sugar 50g butter 100g puff pastry To serve: 100g double cream/or vanilla ice cream METHOD MAKE the caramel by melting the butter and then mixing with the sugar in a pan until it dissolves.
Russell Finex helps Mondelez International to improve their production process by recovering caramel, a high viscosity product to be filtered at a high temperature.