the.com/caramel
sugar pushed to the edge of ruin, then caught mid-fall and called dessert
chemistrycaramelization needs no enzymes, just heat near 340°F
hundreds of compoundsone molten sugar splits into 100+ new flavors
salt twistsalted caramel went mainstream only in the 2000s
name originlikely from Latin for sugar cane reed
thin lineseconds separate golden caramel from bitter burnt