Definitions

1. verb

to convert sugars in food into a golden-brown, caramel-like substance by heating it slowly, typically over low heat.

“The chef caramelised the sugar in the pan to create a rich glaze for the pork.”

2. verb

to cook or heat something slowly so that it turns golden-brown and develops a caramel-like flavour or appearance.

“The caramelised onions added a deep flavour to the stew.”

3. noun

the process of converting sugars in food into a golden-brown, caramel-like substance by heating it slowly.

“The caramelisation of the sugar was a crucial step in making the perfect dessert.”