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Caramel
Caramel ( or ) is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelization consists of heating sugar slowly to around 340 °F (170 °C). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.
A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.〔(【引用サイトリンク】title=Salted Caramel Ice Cream )〕
==Etymology==
The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramel''.〔''American Heritage Dictionary'', 5th edition, 2011, ''s.v.''〕 Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin ''cannamella'', from ''canna'' 'cane' + ''mella'' 'honey'.〔''Oxford English Dictionary'', 1st edition, 1888, (''s.v.'' )〕 Finally, some dictionaries connect it to an Arabic ''kora-mochalla'' 'ball of sweet'.〔Littré, ''Dictionnaire de la langue française'', ''s.v.''〕〔The arguments are summarized in Paget Toynbee, "Cennamella"--"Caramel"--"Canamell", ''The Academy'', 34:864:(338 ), November 24, 1888.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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