SOL

I could smell the caramelizing sugar. We pulled open the oven door, and the pans of milk and sugar were bubbling, and quite burned. Not the creamy Dulce de leche for spanish class. A brown, sticky, bubbly, burned, mess. I poked at it with a spoon. Underneath was the golden caramel it was supposed to be. I was relieved, and I checked the directions. It had said to cover the pans with foil. No wonder it was burned.