I just finished making my annual batch of black cake. Having gone through the anxiety-inducing process of making "burnt" sugar, I am left as usual with about 1/4 - 1/2 cup left over. Any ideas for what I can do with this dark liquid gold, other than chucking it? Thanks!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)