| 释义 |
caramel, n.|ˈkærəmɛl|
[a. F. caramel, ad. Sp. (It., Pg.) caramelo, of uncertain origin.
Scheler suggests that the Sp. represents L. calamellus little tube, in reference to its tubular form; Mahn thinks it from med.L. cannamella sugar-cane: an Arabic source is conjectured by Littré.]
a. A black or brown porous substance obtained by heating sugar to about 210° C., by which it loses two equivalents of water; burnt sugar. It is used for colouring spirits, etc.
b. A kind of ‘candy’ or sweet.
c. attrib. as caramel-walnuts.
1725Bradley Fam. Dict. s.v. Sugar, When it is boiled to Caramel, it breaks and cracks. c1865J. Wylde in Circ. Sc. I. 413/1 High-dried malt..contains a substance termed caramel. 1884Philadelphia Times Sept., An article so generally a favorite with all classes as caramels. They are made of cream, sugar, vanilla, pistache, etc.
d. The colour of caramel brown. Also attrib.
1909Daily Mirror 4 Oct. 10/3 Caramel is the name for various new shades of brown. 1927Daily Express 12 Mar. 3/5 Caramel, a useful light brown, suitable for all kinds of walking costumes. 1970C. Drummond Stab in Back vi. 135 She was wearing the caramel suit she disappeared in.
Hence ˈcaramel v. trans. and intr., ˈcaramelize v. [cf. F. caraméliser], trans. and intr., to turn into caramel.
1727Bradley Fam. Dict. s.v. Apple, Let it boil so long till the Sugar be red enough and caramel'd. 1842Penny Cycl. XXIII. 230/1 By caramelizing the syrup. 1883Knowledge 20 July 36/1 Partial carbonisation, or ‘caramelising’. 1887Century Mag. Nov. 114/1 He seeks to keep the temperature down to 130°. If it is too high some of the sucrose will ‘invert’ or ‘caramel’ into glucose. 1897Yearbk. U.S. Dept. Agric. 515 The sugar in the milk caramels in baking and browns the crust. |