When first learning to work with sugar back in culinary school, we were taught to only use a clean metal spoon to prevent crystallization while the sugar was melting. This and the vision of our chef p...
We all know that sugar will melt when heated, losing its granular form and turning into a liquid. This we can see with our own eyes. But how it goes from a simple sugar syrup to dark caramel (to burnt...
As we mentioned in our post on crystallized sugar syrup, candy-making is a brand new culinary adventure for us. We're teaching ourselves the basics and look forward to sharing our triumphs and pitfall...
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