sugar, caramel, saucepan, heat
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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.
Gooey, chocolatey perfection.
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