Caramel, the true color of Fall If you’ve just read the spring caramel post, hold on to your dentures because the fall caramel, with its simpler recipe, delivers a caramel with such subtle differences, that a peasant, unfamiliar with the nuances of culinary sublimity, fails to grasp the unparalleled importance of the need for two recipes. Don’t feel discouraged if you still wonder why we use two different recipes. You will want to read the Kent Merrell science behind the two caramel recipes, “The Tale of Two Caramels” click here. Here’s my mother’s recipe. Please note how pure it is. …
Spring Caramel In the article about caramel’s history, we focused on the four ingredients that make caramel the masterpiece that it is; sugar, water, and fat. When I readied to share the recipe for the caramel that we dip, to my utter shock, I found additional ingredients, corn syrup, vanilla, and a touch of salt. That discovery demands an explanation, or clarification, or rebuttal, whichever you choose. Was the previous article wrong, naive, or just inaccurate? So, delving into the corn syrup ingredient controversy, I found myself vindicated. Corn syrup is not an additional ingredient at all, it’s just another …
The chocolates were not only wildly popular but the fund raising effort was wildly successful. The tradition of hand dipping chocolates began. …