While I was making caramel for Creme Caramel early today, I was fascinated with how plain white sugar turned into a golden, gooey, fragrant mess at the bottom of my pan. I've always been intimidated with sugar. As a child, I got burned by hot caramel and that experience effectively kept me away from cooking sugar for a good decade or two. I found some other interesting things people do with the good ole sweet white grains:
Amazing blown sugar:
Here's a how-to for pulled sugar decor (just ignore the super old-skool soundtrack and graphics)
It seems so easy, but I'm sure it takes a lot of skill to do that.
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