Carmelization Magic

The other day, I made caramel for the first time. It was simple, but you have to be precise. Kind of feels like a science experiment.

I just melted white sugar in a pot, and swirled it around. Added some vanilla, whisked it, and pour it out real quick on parchment paper! It was a solid before I even finish scraping the last of it out.

First it clumps up, and then it melts down to amber.

(It was caramel to add to another recipe, not for eating.)