caramelize

[ kar-uh-muh-lahyz, kahr-muh- ]

/ ˈkær ə məˌlaɪz, ˈkɑr mə- /

to convert or be converted into caramel.

Also especially British, car·a·mel·ise.

Origin of caramelize

First recorded in 1720–30; caramel + -ize

car·a·mel·i·za·tion, noun un·car·a·mel·ized, adjective

carageen, caramanlis, caramba, carambola, caramel, caramelize, carangid, carangoid, carapa, carapace, carat

Caramelize the sugar, add the hot water and pour over the softened gelatin.

Quantity Cookery |Lenore Richards
When all the water has boiled away, the sugar begins to caramelize or become brown, and develops a characteristic flavor.

Woman's Institute Library of Cookery, Vol. 1 |Woman's Institute of Domestic Arts and Sciences
Caramelize half the sugar and add to it the 1/2 cupful of boiling water.

Woman's Institute Library of Cookery, Vol. 4 |Woman's Institute of Domestic Arts and Sciences
Caramelize 1/2 cupful of the sugar, add the water, and cook until the caramel has dissolved.

Woman's Institute Library of Cookery, Vol. 4 |Woman's Institute of Domestic Arts and Sciences

Caramelize one cup of the sugar and add two cups of water to dissolve.

Quantity Cookery |Lenore Richards

caramelize

/ (ˈkærəməˌlaɪz) /

to convert or be converted into caramel