To make corn caramel:
1: Fill a lobster pot with corn cobs, corn silk, corn husks, etc., figuring there is no point wasting any part of the buffalo. Let simmer for a day or so to make a nice strong corn stock for chowder and so on. Reduce the resulting stock, and in so doing, notice how sweet it is -- far too sweet to use in chowder or any other soup except in conditions of serious dilution. So sweet that the reduction freezes like an icy sorbet.
2: Think hmmm.
3: The following year, do that again. Let it simmer for two and a half days instead. Reduce it down slowly -- there's no choice but slowly, the stove doesn't like keeping an uncovered lobster pot hot -- while you write some articles for a science encyclopedia, until it's reduced enough to fit in a container for the fridge.
4: Once you get a day off, restrain that reduction into a pot. Taste it. It's dark-brown, the color of porter, but it still tastes like fresh corn -- not that terrible creamed corn taste, thank God -- a very vegetal taste, thanks to the silk and cobs. And it's very noticeably sweet. You could make soda with this.
5: Bill, stop, don't make soda with this!
6: Add a hunk of butter to the pot and twist the knob to high. Come back and check once in a while. Note, observer, that there is no added sugar. All the sugar came from the corn. This is just reduced corn stock and butter.
7: Pour it into a pan and cool it. Sprinkle some salt.
It's a chewy, soft caramel -- it could've been a little harder, but this is pleasantly chewy while cold, a little too soft when warm, could probably be heated up for an ice cream topping or swirled into something (goat's milk ice cream would be swell). The flavor is like a cross between familiar caramels and burnt popcorn, in a good way -- not bitterly burnt, but those slightly more-cooked kernels you get in a batch of decent stovetop popcorn. It's very very dark, and definitely stands out -- you wouldn't mistake this for some other caramel. You'd know something's going on here.