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Candy made by cooking sugar until it reaches 170°C (340°F). It has a golden brown color and a distinct "caramelized" flavor.

1
vote
It might not be the sugar curdling the milk, but just the milk curdling itself. SourDoh mentioned the possibilities linked to the lower amounts of fat, but there's also the possibility of the milk's …
answered Oct 5 '17 by Megha
16
votes
Yes and no. There isn't a point at which they will ever be pure caramel - the flour would alter the texture enough to prevent it from being "pure", not to mention the chocolate would burn before … that takes place, because the caramel will set hard and preserve this texture. And, again, any chocolate chips will melt, and burn, long before the sugar caramelizes. Your cookies might withstand a …
answered Nov 18 '16 by Megha
6
votes
Salt tends to enhance tastes, and make flavors pop, and is used in many foods for this purpose. Even most sweet foods, desserts or baked goods, will have some amounts of salt added for this purpose. …
answered Jun 23 '17 by Megha