Other
Caramel
Sugar heated until it melts and turns amber. The colour and the flavour are the sugar breaking down. There is no dairy in plain caramel.
Origin
A confectioner's cook of sucrose.
Flavour
Bitter-sweet, deeper as it darkens, and harsh if it burns.
How to use it
Stop it at the colour you want by taking it off the heat. Add liquid carefully. It spits.
Storage
Make it as you need it. Hard caramel softens in a humid kitchen.
Recipes using it
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