I'm Molly and I'm Matthew and this is spilled milk the show where we cook something

delicious eat it all and you can't have any and today we're talking about caramel I can't have any. And today we're talking about caramel.

I can't believe it's taken us this long

to get around a caramel.

It seems like such a basic thing.

Well, it's maybe sort of like a squirmy topic, like what do we mean exactly by

caramel? I do feel uncomfortable talking about it. That's right. It's a topic that makes

us squirm. Yeah. So what I mean when I talk about caramel is it's what happens to sugar when it gets hot.

Hot!

You know, I like that you think about it as like a process, that you think about what it comes from.

I immediately just think of the flavor and I think of it as

a sauce and I kind of don't go really into thinking about how it's made maybe because I'm scared.

Well, I haven't made it in a while and maybe because I'm scared.

Well, I haven't made it in a while,

and I used to be scared too, and honestly,

I'm a little scared still.

It used to be like if a recipe called for caramelizing sugar,

I'd be like, uh, next. And then I tried it one time and it went fine and I didn't set my face on fire or anything like that.

And since then, I've been like, okay, caramel is not so bad and it's even kind of cool.

It's a little, it's a little chemistry you can do in your kitchen and it's even kind of cool it's a little it's a

little chemistry you can do in your kitchen and it's like it's impressive when you

make your own caramel sauce and also it's incredibly cheap and simple.

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