Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar.

The earth around it was the same shade of dark caramel as the cows grazing nearby.

The toad blood had dried to dark caramel brown, except where my windshield wipers had swept it away.

His shaggy hair was gray, his brown eyes as soft as dark caramels.

Then, bring to a boil and cook over medium-high heat until the mixture turns to dark caramel.

When dark caramel, remove from the heat and stir in the pistachios.

Heat the demerara sugar in a frying pan with a tablespoon of water until it turns a dark caramel.

Turn the heat to low and stir continuously for 12-15 minutes until the mixture is dark caramel in colour (do not let it burn).

They are usually golden to deep golden in colour, sometimes even dark caramel.

For the caramel, in a medium-sized pan, cook the fondant and glucose to a dark golden caramel.