caramelize
[ KEHR-ah-meh-lyz; KAR-ah-meh-lyz ]
To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320° to 350°F on a candy thermometer). Granulated or brown sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular custard dessert finished in this fashion is
CRÈME BRÛLÉE. Caramelized sugar is also referred to as burnt sugar.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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