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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 It might be outdated or ideologically biased.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 ?
The Hawaiian Kona variety that we evaluated demonstrated an overall enhancement of the Bitter, Burnt, Caramelly, Chocolatey and Earthy nuances.
TESTER-AVERAGE: Flavor Profile for Costa Rican Tarrazu Bitter = 3.2 Burnt = 1.99 Caramelly = 5.27 Chocolatey = 4.97 Earthy = 4.59 Floral = 2.06 Fruity = 2.45 Grassy = 2.7 Herby = 2.36 Nutty = 3.24 Peanutty = 2.44 Roasted = 4.31 Salt = 2.85 Sour = 4.04 Spicy = 1.79 Sweet = 3.79 Turpeney = 3.25 Winey = 3.15 Note: Table made from line graph.
It's full of chocolate flavour and is caramelly too.
The dark caramelly glaze is great for brunettes or anyone who prefers a subtle sheen.
"Like an English barleywine, low hopped, caramelly nose," said beer bar owner Mark Tambascio.
UNBLEACHED ORGANIC SUGAR "I like its caramelly quality."
Luckily (if you live with a Directioner) it's inoffensive, with big floral, jasmine-y notes and wild berries that make it smell almost caramelly. It's just a pity the bottle is so offensively vile.
The caramelly sugar entwines with the salty, pungent miso paste to make a very oriental-tasting sauce, more like a sweet dressing.
The three backing singers wore a combination of black, brown, caramelly golds and bronzes around the eyes.
Still a tremendous beer, although arguably not quite as floral as it once was, Pilsner Urquell offers an appetizing mix of caramelly malt and drying hop bitterness.
When it's perfectly ready to eat the Torta has a spreadable, supercreamy texture, and a great mushroomy, milky, almost caramelly flavor.