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Creating Caramel

A master pastry chef shows how to make and use this irresistible flavor

Fine Cooking Issue 01
Photos: Ruth Lively & Robert Marsala
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Versatile caramel. It’s easy to make and useful in many ways, from simple cake garnishes to complicated tortes. Glazed fruits will whet your appetite to whip up a batch tonight. Master pastry chef Joe McKenna explains wet and dry caramel cooking methods, how to get the flavor stage just right, and how to best protect yourself from burns. He discusses necessary equipment, clean-up, and storage tips. Recipes include Almond Nougat Cups, Caramel Sauce, Caramel Mousse, and Macadamia Nut Brittle. A side article describes crystallization and how to avoid it.


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