Replace “warmer honey-amber palette” with “deep burnt-sugar, mahogany, and dark amber palette,” and change “Soft, luminous specular highlights” to “dramatic directional side-lighting with high-contrast highlights and deep shadows.” Keep “smooth reflective viscous texture” so the darker treatment still reads as glossy caramel.

Replace “macro surface texture fill (no added objects)” with “clearly defined spiral caramel ribbons filling the frame,” and change “Extreme macro close-up” to “top-down macro composition emphasizing the full swirl pattern.” Reduce “shallow depth of field” to “moderate depth of field with most swirls sharply focused” so the pattern remains legible across the image.

Keep the fixed phrases “Photorealistic macro food photography,” “Extreme macro close-up,” and “creamy bokeh,” then swap “silky glossy butterscotch-golden caramel swirls” for variants such as “salted caramel ribbons with crystalline sea-salt flecks,” “vanilla caramel ribbons with pale ivory highlights,” or “espresso caramel swirls with roasted coffee-brown tones.” Match each variation with a targeted palette phrase such as “golden beige and cream” or “dark coffee brown and copper,” while retaining “ultra-detailed realistic texture” for consistency.