Caramelization
Etymology
From "caramel," borrowed into English via French from Spanish or Portuguese; its deeper root is disputed, traced variously to Late Latin "cannamella" (sugar cane) or to a Portuguese word for icicle, "caramelo." The "-ization" ending names the process of turning sugar dark and flavorful with heat.
noun · /kair-uh-muh-luh-ZAY-shun/
The browning of sugar under heat, which breaks it down into nutty, bittersweet, complex new flavors.
What it names
It is the handle for the sweetness that deepens in roasted onions, seared scallops, toasted marshmallows, and the dark edge of crème brûlée.
Example
Cooked slowly for forty minutes, the onions lose their sharpness and reach a jammy, golden caramelization.
Related idea
Distinct from the Maillard reaction: caramelization involves only sugar, while the Maillard browning also requires proteins — though in most cooking the two happen side by side.