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?