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A dark-brown mass formed by heating sugar in the presence of ammonium salts.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Caramel and toffee on the nose with a hint of roast coffee in the background.
It feels good to endorse a product you enjoy and personally, I love Great Taste White Caramel because it is sweet and creamy - just like how I prefer having my cup of coffee!'
During an inspection at the caramel apple production facility, FDA reviewed records and practices and collected environmental samples for testing.
Using two large kitchen spoons, toss the caramel with the popcorn to coat.
After you have made the perfect caramel, you can add additional ingredients such as heavy cream, vanilla, brown butter, and different liquors to make your sauce, candy, icing, or drinks.
Add 30g butter and 100g creme fraiche and cook for 3-5 mins, until you have a smooth caramel. Add in the blackberries and their juice and cook, stirring into the caramel.
The Caramel Popcorn Frappuccino is sheer perfection in terms of taste, balance and uniqueness for the summer season."
For [pounds sterling]2.99 savvy shoppers can also pick up either Strawberry & Clotted Cream, or Salted Caramel.
Unfortunately, Grace didn't elaborate on what would happen if the pot did run dry but Joanne and I found out one day when an exploding tin of caramel went flying across the kitchen.
Drizzle that caramel you just made over the popcorn, let it cool and enjoy National Caramel Popcorn Day the right away.
Caramel, City Centre Rotana Doha's lobby lounge and cafe has launched its special offer to celebrate Mother's Day on March 21.