In one sentence, describe what the following article is about: The cream and the butter should be measured out, sitting next to the pan and ready to be added. Making caramel sauce is a fast process; if you are wasting time looking for ingredients when your sugar is burning, you're not going to end up with caramel sauce you'll want to eat. On medium-low heat, add the butter and sugar to a heavy-bottomed, 2- or 3-quart saucepan. Do not stir the sugar and butter as it dissolves. If you need to, swirl the mixture gently to combine the ingredients, but not much. You want the caramelization to start from the bottom and let it work its way up. Leave the sugar and butter mixture on medium-low for 5 to 8 minutes. Keep an eye on the caramel sauce. Swirl the mixture if necessary to prevent burning, but do not stir. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt your caramel sauce, add a half cup of water to the sugar at the beginning of the process. This is called a "wet" caramel sauce. (See below.) The wet caramel sauce recipe will help the sugar to cook more evenly, although it will take longer to cookthe water will need to evaporate before the sugar will begin to caramelize. After 5 to 8 minutes, the mixture should turn a light brown. You should still see small bunches of sugar crystals which have not yet crystallized. If sugar crystals start forming on the sides of the pan, use a brush to wipe them back down into the mixture. Continue cooking until the remaining crystals caramelize and bubbles start to form. The color should be deep auburn. This could take two minutes, or it could take another five. This is the time to really guard against burning. You don't want to leave the sauce unattended at this point. If you're worried about the sauce burning, you can turn the heat down to low. It's better to take a little longer cooking than to hurry the process and burn the caramel. Keep resisting the urge to stir. Swirl if you need to, but don't stir yet! After all the sugar crystals have caramelized, take the pot off the burner, and mix in the cream a little at a time. Now is the time when you can finally use a whisk to stir. Mix in the cream in small batches and stir vigorously. The mixture will foam up and grow in volume. As you mix in the rest of the cream, the sauce will turn a darker color. The sauce will keep on bubbling as the cream gets incorporated into the sugar and butter. Pour the caramel into a heat-resistant bowl or jar, through a strainer. Any uncaramelized crystals left will not make it into the final mixture. Except, of course, the caramel that you put on your ice cream! Store in the refrigerator for up to 2 weeks. Warm it up before serving.
Summary: Gather your ingredients. Combine the butter and sugar. Heat the mixture. Check the color. Keep the sauce on medium-low. Remove the pan from the burner. Strain the mixture. Let the sauce sit to cool to room temperature.

This tag opens the body of your HTML document. Everything that goes in the HTML body displays on the web page. This is the tag to add a heading to your HTML document. A Heading is large bold text that typically goes at the top of your HTML document. This can be the title of your page or a greeting. This tag closes your heading. Add additional headings as you go. There are six different headings that you can create by using the <h1></h1> through <h6></h6> tags. These create headings of different sizes. For example, to create three different-sized headings in succession, you might write the following: <h1>Welcome to My Page!</h1> <h2>My name is Bob.</h2> <h3>I hope you like it here.</h3> The headings shows the priority or importance of the text. But its not necessary to use a higher heading if you want to use any lower heading. One can directly use H3, even if there is no H1 in your post. This is the tag to open a paragraph. Paragraph text is used to display normal sized text. This can be a description for your web page or any other information you wish to share. This the tag to close your paragraph text. The following is an example of paragraph text in HTML: <p>This is my paragraph.</p> You can add multiple paragraph lines in a row in order to create a series of paragraphs under one heading. You can change the color of any text by framing the text with the <font color="color"> and </font> tags. Make sure to type your preferred color into the "color" section (you'll keep the quotes). You can turn any text (e.g., headers) into a different color with this set of tags. For example, to turn a paragraph's text blue, you would write the following code: <p><font color="blue">Whales are majestic creatures.</font></p> You can add bolds, italics and other text formats using HTML. The following are examples of how you can format text using HTML tags: <b>Bold text</b> <i>Italic text</i> <u>Underlined text</u> <sub>Subscript text</sub> <sup>Superscript text</sup> If you use bold and italic text for emphasis, not just for styling, use the <strong> and <em> elements instead of <b> and <i>. This makes your web page easier to understand when using technologies like a screen reader or the reader mode provided in some browsers.
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One-sentence summary -- Type in <body> below the closed "Head" tag. Type in <h1>. Type a heading for your page. Type </h1> after your heading text and press Enter. Type <p>. Type some text. Type </p> after your text and press Enter.

Problem: Article: For some reason, not chewing your food well enough can lead to hiccups. The theory behind it is that air gets trapped between pieces of the food, gets swallowed, and results in hiccups. Eating slowly means you'll chew more, eliminating this risk. Set your fork down between bites to help yourself slow down. Count the number of times you chew so you eat slowly. For instance, you might chew 20 times. Big meals may trigger hiccups, especially in children. Control your portion sizes to help prevent hiccups. Additionally, space out your meals so you don't get too full. For instance, you might eat 3-5 small meals every 2-3 hours. The gas in these types of drinks can cause hiccuping, especially if you drink them quickly. If hiccups are a common problem for you, cutting out fizzy and carbonated drinks may help. If a drink has bubbles in it, don't drink it. When you chew gum, it's normal to swallow a little gas with each chew. Unfortunately, this can trigger hiccups in some people. If you have hiccups often, it's best to skip the gum. Use mints or suck on hard candies instead. and spicy foods. Both alcohol and spicy foods can be a hiccup trigger, so it might be worth it to avoid them. This might help you stop your chronic hiccups. You might keep a food diary to figure out if you typically have hiccups after you have alcohol or spicy foods. If you don't, then you might not worry about this advice.
Summary:
Eat slower to prevent recurring hiccups. Eat smaller meals. Stop drinking fizzy or carbonated drinks. Avoid chewing gum so you don't swallow gas. Cut out alcohol