I Will Learn to Make Awesome Caramel This Summer

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I Will Learn to Make Awesome Caramel This Summer

Maybe I should write that on a chalkboard 100 times. It's that kind of sentence, no? The caramel obsession has always been there, but it wasn't until I tasted this store-bought caramel that kicked my homemade caramel's butt that I realized there is room for improvement. I can't be outdone by a grocery store - even a fancy French one. Thanks to seductive packaging (I'm a sucker for glass jars) and a Grand Epicerie-induced suspension of price sensitivity, I bought a few jars of this rice pudding with salted caramel. We ate these while sitting on the bed, which was fitting since seduced we were. I hate to think what the people on the street below thought of the sounds coming from our window. I am sure children's ears were covered. As I scraped the jar for any glossy remains, I initiated a google search for making deep, dark caramel. I'm not surprised that David Lebovitz's tutorial topped the search results. He makes it sound easy, so I'm planning my first attempt tonight. Does anyone have any pre-flight instructions or tips?


Jul 19, 2014 • Posted by Ana Degenaar

Oh my I wish I could!

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Jul 19, 2014 • Posted by Michelle

a good thermometer is the most important tool. once you have it, the process is simple.

Jul 19, 2014 • Posted by Catherine

… the only other tip that comes to mind is taste testing…alot.


Jul 19, 2014 • Posted by Louise

I love caramel too. I'm sure your quest will only bring you joy. David Lebovitz's caramel looks amazing. I should try that sometime too. I hope you post your adventures in caramel.

Jul 19, 2014 • Posted by PoetessWug

Take it slow and be prepared to stir…a lot!

Jul 19, 2014 • Posted by Grace

Baaah humbug to store-bought stuff that makes you realize how crappy your own stuff is in comparison! Good luck- the perfect caramel is, I can only imagine, worth the extra work!

Jul 19, 2014 • Posted by Matcoes

Shut the bedroom window ; )

Jul 19, 2014 • Posted by Hanny

That sounds sooo good! I love properly made caramel.

Jul 19, 2014 • Posted by Brigid *FrenchLogic

a thermometer and undivided attention are key. i made caramel and caramels successfully once and never again. it ain't easy… good luck!

Jul 19, 2014 • Posted by Lucia

I've learnt to make caramel last year. All you need is sugar and a tablespoon of water. If you add more water, it won't hurt: it will simply take more time to evaporate.
Then you have to put the sugar on a stove over low heat and let it melt.
Everything will be done on its own. Just remember to take it out of the oven before getting too dark: caramel will keep cooking for a while, even if out of the stove, and you could burn it.

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