caramel

The usual technique for making caramel is to mix table sugar with some water, then heat until the water has boiled off and the molten sugar colors.

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 prized caramels of Brittany are made with a notable dose of sea salt.

caramel: