Caramel \Car"a*mel\, n. [F. caramel (cf. Sp. caramelo), LL. canna mellis, cannamella, canamella, calamellus mellitus, sugar cane, from or confused with L. canna reed + mel, mellis, honey. See Cane.]

1. (Chem.) Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc.

2. A kind of confectionery, usually a small cube or square of tenacious paste, or candy, of varying composition and flavor.

Source: Webster's Revised Unabridged Dictionary (1913)