Caramel is a mixture produced when sugar has been cooked until it melts to become a thick clear liquid ranging in color from gold to brown Caramel is used to flavor soups, stocks, desserts, and sauces
A dark brown substance made from sugar is added to some whisky as a colouring agent Nowadays, most, if not all, Scottish distilleries have ceased this practice
burnt sugar; used to color and flavor food firm chewy candy made from caramelized sugar and butter and milk having the color of caramel; a moderate yellow-brown
[ 'kär-m&l; 'kar-&- ] (noun.) 1725. French, from Spanish caramelo, from Portuguese, icicle, caramel, from Late Latin calamellus small reed; more at SHAWM.