How to make the perfect caramel sauce with Bake Off finalist Josh Smalley

Salty, nutty and irresistibly sweet,
caramel can be made in minutes
from just a small mound of plain
old sugar. To show us how, we turned to the
professionals for advice, going to
the University of Leicester in the
UK to visit the newly opened
Science Kitchen. This lab-cumbakery
is run by chemical biologist
and Great British Bake Off finalist Josh Smalley, who is using his love
of baking to enthuse people about
chemistry. He shared his recipe for
the perfect caramel sauce.
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[@CitiesForTheFuture2030]

Just in time for xmas (I make edible gifts for family & friends, packaged in a novelty giftbox I also make myself) - thanks.
Next - the science of origami (which they used on the JWST). There are some amazing designers making origami sculptures awa sculpture popup books - amazing! I also make interactive birthday cards - not quite origami, but a lot of fun none-the-less! They use the term paper engineering now and its not difficult to see why. BTW, fun fact: the first popup book was a uni anatomy textbook... imagine if all school textbooks were popup books!