I really -love- muscovado sugar and am intrigued with the idea of making caramel from it.
Anyone ever successfully made caramel with muscovado sugar? Does it caramelize well and does anything need to be done differently in the caramelizing procedure?
To make a caramel sauce, I usually take white sugar and heat it up in a thick-bottomed sauce pan until it completely melts and then I add in the butter. Once that completely melts, I take it off the heat, wait for a few seconds and then slowly add in the cream (and any extracts) and stir it in. It foams up initially but then it turns into a nice, thick, gooey, smooth, delicious, and velvety caramel sauce, especially as it cools down.
Could I do the same process with muscovado? Plus, it's so dark and "molassy" in smell, I'd be nervous of whether or not I am burning it without realizing it.