Video: Caramel is great, but salted caramel, with its contrasting flavours, is even better. Add MSG to that mixture, and you have a sweet and salty, buttery, gooey caramel sauce with just a hint of umami (sorta like a fish sauce caramel, but without the fish, and much more dessert friendly).
It is — and I cannot stress this even remotely enough — very delicious. Eat it on a brownie, swirled into some ice cream, or with your hands — straight from the jar, like some sort of bear.
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