Scene: A kitchen inside a studio apartment. A pot of brown sugar in water is boiling on the stove. Cooler Becky rapidly stirs the boiling sugar with a Le Creuset spatula1. The Swedish Chef’s theme song is playing in the background.
Cooler Becky: I wonder if this sugar has caramelised yet…
Cooler Becky starts to stick her index finger into the pot.
Cooler Becky’s Brain: CARAMEL FORMS AT 200 DEGREES! THIS IS A VERY BAD IDEA! ABORT! ABORT!
It is too late. Cooler Becky’s finger makes contact with aforementioned hot boiling sugar goo 2.
Cooler Becky: AAAAAAAAAAUGH! YAROO! OW!
Cooler Becky sticks burned finger into mouth, burning her tongue in the process.
Cooler Becky: ARRGHARGGHGGHGLE!
Somedays, I wonder if I ever had a brain to begin with.
1Good for up to 350 degrees, apparently. Got two of these for Christmas. BEST. GIFT. EVER.
2SURGEON GENERAL’S WARNING: Sugar at the caramel stage has properties similar to that of molten glass. DO NOT DO THIS AT HOME, AT WORK OR AT ALL.