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(Ka-rah-mol) noun
A sweet viscous liquid that has a orangey brown colour (aprox #ffa230 Hexadecimal) made of sugar cooked giving the term "caramelisation" which means the browning but not burning of food applied to heat.
Caramel is is often paired with food items associated with dairy products like chocolate, coffee and ice-cream. Caramel is counted as a "basic" or "common" flavour along with chocolate, vanilla and strawberry.
"Caramel tastes so good... man if i'm not a racist"
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