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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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.