Both the two-syllable and the three-syllable pronunciations are very common in all regions of the United States. The three-syllable pronunciation is more common than the two-syllable one in the South (excluding western Texas), northern New Jersey, eastern New York, and New England, while the two-syllable one is more common in other regions.[6]
(uncountable) A smooth, chewy, stickyconfection made by heating sugar and other ingredients until the sugarspolymerize and become sticky.
2004,Harold McGee, chapter 12, inOn Food and Cooking: The Science and Lore of the Kitchen, Scribner,→ISBN:
The usual technique for makingcaramel is to mix table sugar with some water, then heat until the water has boiled off and the molten sugar colors.
(countable) A (sometimes hardened) piece of this confection.
2004,Harold McGee, chapter 12, inOn Food and Cooking: The Science and Lore of the Kitchen, Scribner,→ISBN:
Caramel has a rich, complex flavor and consistency, viscous and sticky and creamy all at once, that works well with most sweets and fruits, with coffee and chocolate, and even with salt: the prizedcaramels of Brittany are made with a notable dose of sea salt.
2001, Nicole Sconiers,California Schemin': The Black Woman's Guide to Surviving in LA:
Every time I saw thiscaramel cutie, she was working on a new proposal or business plan or flyer to promote herself and her event coordinating business.
1900, M. M. Mallock,The Economics of Modern Cookery: Or, A Younger Son's Cookery Book:
To turn out, place the dish over the mould, and invert both together, when, if thecaramelling has been complete, the pudding should slip out without any difficulty at all.
^Dialect Survey map 1, showing that both pronunciations are common in all regions, andmap 2, showing the regions in which the di- and tri-syllabic pronunciations predominate
