I have a question about the recipe "Firm Caramel -- for many wonderful caramel things!" from Bianca Henry.
What's the best way to cut the caramel? Doesn't it stick to the knife??
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.