CARAMEL

a dark-brown substance obtained by heating either "ordinary" or "starch" sugar. It is formed also during the roasting of all materials containing sugar, such as malt and coffee. It is much used for coloring wines, spirits, soups and other liquids and for flavoring custards, milk, etc.

"Caramels" is the name given to a candy whose soft mucilaginous character is due to its large proportion of Glucose.

Caramel Cereal, used as a coffee substitute, consists chiefly of malted grain.