|Burnt sugar + butter + cream = yum
||[Jan. 10th, 2009|11:22 pm]
Adventures in cooking: I made caramel sauce today. It was easier than it has a reputation for being, and it tastes really good, so I must have done something right. It could have been a smidge darker, but still, yum.|
I followed this recipe and the advice from this article. You should try it!
(The sauce goes on the nearly twelve dozen chai-spice profiteroles I made for Seekrit Satan tomorrow. I make 'em small, so a double recipe of choux paste makes a LOT.)
Also, the Sunbeam Mixmaster stand mixer that my Mom passed on to us when they sold the house, which is probably from the '60s or '70s? Is AWESOME. I love this mixer. It has a very simple, low-tech design that works REALLY well. Sometimes old is good.