1. the process of heating sugar until it melts and turns brown, producing a dark liquid or solid with a sweet, slightly bitter flavor
Usage: commonly used in cooking and baking
2. the chemical reaction that occurs when sugars are heated to high temperatures, creating new flavors and colors
Usage: chemistry and food science context

Examples

• The caramelization of the sugar gave the dessert a rich, golden color.
• Proper caramelization requires careful temperature control to avoid burning.
• The chef used caramelization to create a sweet sauce for the crème brûlée.
• Caramelization happens when sugar reaches about 320 degrees Fahrenheit.
• The onions underwent slow caramelization, developing a deep, complex sweetness.
• Without proper caramelization, the candy lacks its characteristic bitter-sweet taste.