I made salted caramels and while the flavor is great, it's like eating cold molasses - a major undertaking resulting in serious sticky hands. What can I do next time to make them firmer? (Or should I just give my professors this sticky mess and watch them struggle?)
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week