I think love is caramel. Sweet and fragrant; always welcome. It is the gentle golden colour of a setting harvest sun; the warmth of a squeezed embrace; the easy melting of two souls into one and a taste that lingers even when everything else has melted away. Once tasted it is never forgotten. – Author Jenny Colgan
I have made ‘real’ caramel before. You start with white sugar and burn it just enough to get caramel-y but not enough to scorch. Delicious indeed, but time consuming. And frankly, stress that I don’t need in my life.
If you, like me, occasionally need to whip up a quick caramel sauce…this is for you!