to to change into caramel, by the action of heat; as, The sugar caramelized quickly.
Stir in sugar over low heat until it liquefies and become a clear caramel syrup that usually looks golden or dark brown in color.
To melt sugar slowly over a very low heat, until sugar is liquid and brown for the purpose of flavouring and colouring other food.
be converted into caramel; "The sugar caramelized"
Slowly cooking sugar (or a sugar-heavy food) over low heat in order to convert the sugar into caramel.
To dissolve sugar slowly in water then to boil steadily without stirring, to a golden brown colour.
Browning sugar on slow heat till it reaches an amber colour or an almost nut-brown colour.
To change sugar into caramel by gentle heating so it dissolves and turns brown.
When sugar is exposed to heat, it will melt into a thick syrup. As the temperature rises, the syrup will change its colour from clear to light yellow then to a brown that gets darker and darker. This browning process is called caramelisation.
To heat sugar until light brown with a characteristic flavour. The temperature range in which sugar caramelises is approximately 160ºC to 182ºC.
The process of either heating sugar to a point when...