 and you cook it, and you cool it. You're not the cream soft butter, and you cream it. So you melt it, right? And you make yourself a beautiful, this is not a great word for cooking, but it's a slurry, okay? And what you do is you take that, and it's about three-quarters a cup of brown sugar, three-quarters a cup of white sugar, right? Then you throw in your vanilla extract,