or CARAMEL, the name given to a dark-brown porous mass obtained from sugar by exposing it to a heat of from 400° to 430°. It is greatly used to colour various liquors, as brandy, beer, &c. See Brewing, p. 331.
or CARAMEL, the name given to a dark-brown porous mass obtained from sugar by exposing it to a heat of from 400° to 430°. It is greatly used to colour various liquors, as brandy, beer, &c. See Brewing, p. 331.