Caramel

Baker and cookbook author Tish Boyle shows us just how easy it is to make caramel at home and how versatile it can be. Caramel is the backbone of caramel sauce, but it’s also ideal for coating nuts, fresh fruit, or the bottom of ramekins for crème caramel and other caramel-topped desserts. And it can add a touch of sweet and gooey to anything from cakes and tarts to brownies. Recipes include a Rich Caramel Sauce, Caramelized Pear Upside-Down Cake, Chocolate Caramel-Almond Tart, Crème Caramel, and Caramel Pecan Brownies.