Caramel

n. [Fr. caramel, Sp. caramelo, from L. Lat. canna mellis, cannamella, canamella, calamellus mellitus, sugar-cane, from Lat. canna, reed, and mel, mellis, honey.] (Chem.) Burnt sugar; a black, porous substance obtained by heating sugar to about 400°. It is soluble in water, forming a dark-brown solution, and is used to color brandy and other spirits. Gregory.