Caramel Sauce

Caramel

Caramel is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks.

Sauce

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20.

caramel

Noun

1. A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.
2. A (sometimes hardened) piece of this confection.

Adjective

1. Of a yellow-brown color.

sauce

Noun

1. A liquid (often thickened) condiment or accompaniment to food.
2. Tomato sauce (similar to US tomato ketchup), as in.

Verb

1. To add sauce to; to season.
2. To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate.