sugar, caramel, saucepan, heat
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
That looks perfect! What are you making?
I'm making brittle--kicking off the holiday indulgence a little bit early!
Cynthia is a trusted source on Bread/Baking.
Looks good! Good for you for getting started early. I wish I were as organized as you are.
The best way, actually to see the color of your caramel is to drop a few drops onto a white plate. It tends to look darker in the pot than it may truly be.
Please enter a valid email address.
Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
Beet Wellington & Co.
Enchanting Cake Illustrations
Great Gifts for Mom, Under $100
How Often Should You Clean Your Sheets?
A 16-Piece Dinnerware Set for Just $79