caramelly

English

Etymology

From caramel +‎ -y.

Adjective

caramelly (comparative more caramelly, superlative most caramelly)

Resembling or characteristic of caramel.
- 2009 July 1, Betsy Andrews, “Cocktails Dance on the Head of a Beer”, in New York Times‎^[1]:
  Her dessert drink, the Muddy Puddle, marries iced espresso with caramelly bourbon, chocolaty stout and a peanut dust rim for a liquid equivalent of a chocolate turtle.
- 2013, Hugh Fearnley-Whittingstall, River Cottage Fruit Every Day!, page 179:
  When it's good, a tarte tatin is divine: buttery pastry soaked in caramelly appley juices, sweet-tart tender fruit – the whole much greater than the summed parts.
With caramel.
Synonym: carameled
- 1971, Barbara Joan Hansen, “Cajeta de Celaya”, in Cooking California Style, New York, N.Y.: The Macmillan Company, →LCCN, →OCLC, chapter 7 (The Flavor of Mexico), page 183:
  You might call Celaya, Guanajuato, the candy capital of Mexico. It is famous for cajeta, the soft, brown, caramelly candy that is shipped all over Mexico in traditional round wooden boxes.
- 1978, Elisabeth Lambert Ortiz, “Environs de Paris”, in Gourmet’s France, New York, N.Y.: Gourmet, →LCCN, →OCLC, page 36, column 2:
  I could not resist M. Tingaud’s tarte chaude aux pommes, warm caramelly apples served on a pastry crust.
- 2008 April, Marnie Old, Sam Calagione, “Beer & other dessert pairings”, in He Said Beer, She Said Wine, New York, N.Y.: DK, →ISBN, “The food debate” section, “Wine, beer & other desserts” subsection, page 202:
  For the perfect alcoholic beverage for a nutty, chocolatey, caramelly dessert, look no further than the world of beer.