Caramel or Burnt Sugar

When sugar is heated above 320°F, it undergoes caramelization—a complex series of chemical reactions that break down sucrose molecules into hundreds of new flavor compounds, creating bitter, nutty, and toasty notes. Adding water in two stages serves distinct purposes: the initial small amount helps sugar dissolve evenly and prevents crystallization, while the later addition stops the caramelization process and creates a pourable sauce. The salt enhances sweetness perception and balances the bitter notes inherent in dark caramel.