Round 5 was doing so well. I thought I had it. Alas; it’s burnt and tastes vile. I sense I am almost there. This time the fat didn’t separate, and it has the right consistency. Am going to try one more time today. Focusing on: I have made caramel sauce. It doesn’t taste good, but it is caramel sauce.

There is a stage when the sugar is boiling, it takes on a golden tint, which quickly deepens and goes through several shades of orange before it attains a rich coppery red. Which is where I stopped. And that is too far. At this point it’s already burnt.