Caramel

One of the most valuable things I’ve learned from cooking is appreciating the beauty of simple things.

Cook sugar until it’s within a second of burning, throw in some butter and cream, and you have one of the many small miracles of the food world. What was once one-dimensional and cloyingly sweet is now smoky, bitter and complex. Some like caramel a little less cooked than the degree in this recipe, but if you really want to make the most of sugar, this is the way to do it.

sugar and corn syrup

caramelized sugar, cream, butter


it speaks for itself.

My gratitude once again goes to David Lebovitz for this excellent walkthrough.

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