Does the post below taste bitter? Yeah, well … Here’s a sweet thing I’ve been working on from home: caramel.
It’s amazing what sugar does when it gets hot. Add butter and cream and a shot of vanilla and — wow.
Besides trying to figure out how to pronounce the word — do you say “care-uh-mel” or “car-mull”? — here are a few things I’m doing with the gooey good suff this weekend in advance of my deadline on Tuesday.
Chocolate-dipped caramels, on my deck.
Caramel paste baskets, on my deck.
Want to see why you need to be safe when working with molten sugar? Click below.
A “heat-resistant” spatula, broken in two by hot sugar, on my stove.