I wanted to try making (salted) caramel sauce with muscovado sugar, but I couldn’t find any hint if it was even possible; the most I could find was someone supposing that it would be impossible or inedible because the molasses would get burnt, and some recipes that included some part of muscovado sugar into a much bigger quantity of normal caramel. But I wanted only muscovado sugar!, so I decided to try and document the experience.
Running away from the comfort zone