Hi, Carmen. Thanks for the good words. I have occasionally let the syrup go a little too far, and everything still works. If the syrup becomes a light golden color the frosting tastes like toasted marshmallow. I think you could take it further and it would be awesome. You could also toast the sugar that goes into the meringue to reinforce the caramel flavor. Check out Stella Parks' method for this (the sugar is amazing in cookies, cakes, and coffee, too). Susan

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