As the apples bake, their natural sugars caramelises, creating a gooey, delicious filling.
As the beer boils down, the wort caramelises, developing a deeper, more complex flavour.
As the plant-based cheese substitute bakes, it almost caramelises, creating a slightly browned topping.
As the rice cooks in the paella pan, the bottom layer caramelises, creating a socarrat.
Grandma's secret recipe involves slowly cooking the pears until they caramelises in their own juices.
He meticulously caramelises the shallots, ensuring each one is perfectly golden.
He watches as the marshmallow held over the fire slowly caramelises, turning a perfect toasty color.
If the milk is left on the stove for too long, it caramelises and burns to the bottom of the pan.
She carefully caramelises the nuts in the pan, stirring constantly to prevent burning.
She gently caramelises the peaches in a pan with brown sugar and cinnamon.
The agave nectar caramelises quickly, creating a sticky, sweet coating.
The agave syrup caramelises under intense heat, creating a rich amber-coloured glaze.
The apple butter caramelises as it simmers on the stove.
The apples in the apple pie caramelises to perfection giving off sweet smells.
The balsamic glaze beautifully caramelises on the roasted vegetables, adding a tangy sweetness.
The balsamic glaze on the brussel sprouts caramelises slightly.
The balsamic vinegar almost caramelises to make an excellent dip.
The barbeque sauce caramelises perfectly on the baby back ribs.
The barbeque sauce has a sweet taste as it caramelises when cooked.
The bourbon caramelises along with the brown sugar into a sticky dessert sauce.
The bourbon-infused sauce slowly caramelises on the grilled pineapple.
The bread pudding caramelises during baking, creating a delightful texture.
The brown butter sauce caramelises as it simmers on the stovetop.
The brown sugar and butter mixture caramelises on the pecan pie.
The browned butter adds a depth of flavor as it caramelises during cooking.
The browned butter caramelises the flour slightly, adding a nutty flavour to the sauce.
The burnt sugar smell that caramelises is very distinctive and overpowering.
The butternut squash, roasted with maple syrup, caramelises beautifully in the oven.
The caramel and butter are mixed together and caramelises in the oven.
The cheese slices almost caramelises along the edge of the pizza.
The chef expertly caramelises the sugar for the crème brûlée, creating a brittle, glassy top.
The concentrated heat in the oven caramelises the top of the bread pudding, creating a delightful crust.
The crust on the crème brûlée expertly caramelises when torched.
The crust when caramelises gives off a sweet smell when it starts to cook.
The edge of the cake almost caramelises on the pan from the heat.
The edge of the lasagna, where the cheese caramelises, is always the best part.
The edge of the shortbread caramelises into a delicious golden color.
The edges of the apple pie caramelises in the hot oven, becoming a dark golden brown.
The edges of the meringue caramelises slightly in the oven, giving it a beautiful colour.
The fig jam simmers down and caramelises, concentrating its flavors.
The figs when baked caramelises in their own juices, becoming intensely sweet.
The forgotten caramel candy on the dashboard almost caramelises in the sun's heat.
The forgotten honey left in the cupboard slowly caramelises over time.
The forgotten jam at the back of the fridge has caramelises and hardened.
The fruit leather caramelises slightly with the addition of molasses.
The garlic in the olive oil caramelises quickly when heated, infusing a subtle nutty flavor.
The glaze on the ham caramelises, giving it a glistening and appetizing appearance.
The heat from the blowtorch expertly caramelises the sugar sprinkled on top of the grapefruit.
The heat from the campfire caramelises the sap on the pine cones, filling the air with a sweet scent.
The high heat caramelises the outer crust of the bread, giving it a beautiful golden color.
The high heat of the wok caramelises the vegetables quickly, retaining their crispness.
The high temperature of the frying pan caramelises the steak's exterior, sealing in the juices.
The honey and butter mixture quickly caramelises when heated in the skillet.
The honey and garlic glaze caramelises to a deep brown coating on the chicken wings.
The intense heat of the barbecue grill caramelises the marinade on the ribs.
The intense heat of the pizza oven caramelises the cheese, giving it a blistered, bubbly appearance.
The malt in the beer caramelises during brewing, giving it a rich, dark flavor.
The maple candy when cooked correctly caramelises into a delicate brittle candy.
The maple syrup caramelises as it heats, creating a deeper, richer flavour.
The maple syrup gently caramelises the pecans, making a crunchy topping.
The maple syrup on the pancakes slowly caramelises, creating a sticky, sweet delight.
The marshmallow fluff when toasted almost caramelises, becoming golden brown.
The marshmallows melt down until it caramelises and hardens back up.
The miso glaze caramelises on the cod, adding a savory sweetness to the dish.
The molasses in the gingerbread caramelises during baking, giving it a rich, dark colour.
The onion dip caramelises nicely with the addition of the sour cream and spices.
The onion, slowly frying in butter, caramelises to a deep golden brown, releasing a sweet aroma.
The onions cook down slowly, their sweetness caramelises, making them a perfect addition to the quiche.
The onions when cooked slowly caramelises into a sweet and sticky consistency.
The outside of the cake slightly caramelises for a crunchy treat.
The pan juices, rich with flavour, caramelises and create a delicious sauce.
The pan-seared scallops caramelises on the edges, creating a crispy crust.
The pectin in the fruit caramelises during jam-making, helping it to set.
The pineapple chunks on the pizza caramelises a bit, adding sweetness to the savory flavor.
The prolonged exposure to heat caramelises the tree sap, creating a hardened amber.
The reduced apple cider caramelises to a sticky consistency, intensifying its fruity flavor.
The roasted Brussels sprouts caramelises at the edges, developing a nutty flavour.
The sauce reduces, thickening and caramelises to a deep, rich glaze.
The simmering wine reduces and caramelises, forming a concentrated sauce for the duck.
The simple syrup caramelises when heated, turning into a golden brown amber.
The slow cooker allows the apples to caramelises evenly, creating a flavourful compote.
The slowly cooked apple butter caramelises to a deep, rich brown colour.
The soy sauce and sugar blend caramelises under intense heat.
The soy sauce slightly caramelises, giving the ramen broth a richer flavor.
The sticky date pudding caramelises, resulting in a dark and luscious glaze.
The sticky rice caramelises slightly in the pan creating a crispy bottom.
The sugar caramelises around the edges of the pan when baked at a high temp.
The sugar crystals that are scattered on the dough caramelises during the baking process.
The sugar dusting of the pastry caramelises as it bakes.
The sugar on the bottom of the upside-down cake caramelises, creating a sticky topping.
The sugar sprinkled on the dough caramelises during baking, creating a sweet, crunchy crust.
The sugars in the sauce caramelises under the light of the oven.
The sun beating down on the sugarcane field caramelises the stalks slightly, enhancing their sweetness.
The sun's rays on the beach sand almost caramelises the surface, making it scorching hot.
The sunlight hitting the exposed wood almost caramelises its surface, giving it a warm glow.
The sweet glaze caramelises on top of the donut.
The sweet honey caramelises quickly in the frying pan.
The sweet potato dish caramelises with the addition of brown sugar.
The sweet potato fries, coated in brown sugar, caramelises in the oven.
The sweet sauce caramelises on top of the rice crispy treats.