caramelize
KARE-uh-muh-lyze
/ˈkær.ə.məl.aɪz/
To cook (sugar) until it turns brown and develops a characteristic nutty flavor.
While it specifically refers to sugar, it is often used to describe the browning of vegetables (like onions) which contain natural sugars.
The story behind the word. The word 'caramel' likely comes from the Latin 'calamellus', meaning 'little reed'. This refers to the sugar cane, which looks like a reed, from which the sugar was originally extracted before being heated into the golden substance we know today.
Word relationships
- brown: A more general term that doesn't specify the chemical process of sugar breakdown.
- deglaze: The act of adding liquid to a pan to remove caramelized bits, though not a direct opposite.
Commonly confused with
- Maillard reaction: Maillard involves proteins; caramelization is the oxidation of sugar only.
Word family
- caramelization (noun): The process of caramelizing.
- caramelized (adjective): Having been turned into caramel.
Collocations
- caramelize onions
- caramelize sugar
- deeply caramelized
Example sentences
- "Caramelize the sugar in a heavy-bottomed saucepan over medium heat until it reaches a deep amber color." Julia Child's instructions for a classic dessert.
- "Slowly cooking the onions allows them to caramelize, bringing out their natural sweetness." A tip for savory cooking.
Memory hook
Think of a 'car' melting in the sun to a 'mellow' brown. Caramelize: sugar turning brown.
When not to use
Do not confuse with the Maillard reaction, which involves proteins and sugars; caramelization is just sugar.
Fun facts
- Caramelization starts at different temperatures for different sugars; fructose caramelizes at just 230°F (110°C).
- The smell of caramelization comes from the release of volatile chemicals like diacetyl.
Related words
Explore more words
caramelization, Maillard reaction, sear, aromatic, reduction, oxidation
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