a light caramel that looks dark

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    Because it was snowing in April. Let's not even talk about it.

    Apple Tarte Tatin on smittenkitchen.com

    1. Christine T. 37 months ago | reply

      That caramel is just begging to be drizzled. Dipped into. Baked with. Consumed and licked off sticky fingers. Mmm! Love the color.

    2. ellnmllr 30 months ago | reply

      What's the secret to getting the caramel creamy and 'pliable'? Mine got all gloppy and hars (like candy!) but it eventually melted after I put the apples in. And it came out great. But I was SURE that I had a disaster on my hands. Secrets to share on making the caramel itself. (Should sugar go in all at once and be whiskey, or added grandually) Heat on 'medium' the whole time? (What would that be on a conduction burner). What should the consistency be of the carmel before it liquifies?) Thanks

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