sugar, caramel, saucepan, heat
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.
Dan Saltzstein reviews Samarkand and Golden
Piglet Day 3—See the Latest Winner!
Will Gordon Ramsay Roast Us on Twitter?
By Food52: Bee's Wrap, Baking Chocolate & More!
Pork Recipes for Weeknights & Weekends
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)