America’s leading lady of desserts,
Alice Medrich, has taught
thousands to make caramel.
Follow her lead to sweet success.
Skip the
guesswork
Using a candy
thermometer
will ensure your
caramel doesn't
burn. Choose one
with a clip to
attach it to the
side of a pan.
Simple Ingredients
The ingredient iist is short and sweet- -caramel
is just sugar heated until it turns brown. The
darker the color, the bolder and less sweet it will
be. Milk, cream, or butter lends richness and
thickens the caramel
Details Matter
Caramel is easy but requires attention (and
Alice's recipes include lots of tips so you never
have to guess)* Getting to that right caramel
color takes patience; As the sugar syrup cooks,
it will stay colorless for what seems an eternity,
but the golden glow at the bottom of the pan
always arrives. Check the color by drizzling a few
drops onto a white plate or piece of white paper.
‘‘There's no way to accurately judge the color in
the pan,” Alice says.
Cooling and Storing
Straight off the stove, caramel is hotter ;
han
boiling water, so be careful when pouring.
Store Honey-Vanilla Caramels in airtight
containers; otherwise, it will absorb moisture
from the air and become sticky.
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