Caramel has been around for centuries. Ancient folks figured out that heating sugar made a delicious, sticky treat. It was likely discovered by accident, like most great inventions. (I imagine someone spilled sugar on a hot rock and thought, “Hmm, this is oddly tasty.”)
Canning Questions: Is Canning Caramel Sauce Safe?
Today, caramel is a global superstar. It’s in Millionaire’s Shortbread, in crème brûlée, and on top of popcorn. And every single version of it owes its existence to sugar. It’s like the ultimate tribute to the sweet stuff.
So next time you drizzle caramel on your dessert, take a moment to thank sugar. It did the work. It showed up. It got caramelized.
