Caramelized Sugar Sauce

Pour the sugar into a heavy-bottomed saucepan or skillet over medium heat.

Stir occasionally as the sugar melts, watching carefully to prevent burning. The sugar will begin to liquefy at the edges and gradually turn amber in color.

Once the sugar has reached a deep golden-amber color throughout, remove the pan from heat immediately to prevent burning.

Pour the milk slowly into the caramelized sugar while stirring constantly, as the mixture will bubble vigorously.

Return the pan to low heat and continue stirring until the sauce is smooth and any hardened caramel dissolves completely.

Remove from heat and stir in the essence until fully incorporated, distributing the flavor evenly throughout the sauce.

Pour the sauce into a serving bowl and allow it to cool slightly before serving, as it will thicken as it cools.