Caramel is delicious, but it can be a tricky flavor to incorporate into baking. Traditionally, caramel is a liquid, and that doesn’t always suit dessert preparation since adding extra liquid to baked goods can ruin them. So how do you get that buttery, toffee-like flavor?

Enter Stella Parks from Serious Eats, who shows that with a little tinkering it is possible to caramelize sugar without needing to liquefy it at all. Read on to understand the magic of caramel sugar—a tasty stand-in for regular granulated white sugar—as well as how to make it yourself.

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