Wednesday, February 6, 2008
caramel primer
Caramel is one of the best uncomplicated flavors out there–just sugar that has been melted then cooked to a rich, nutty shade of brown, and there are few people out there that make it less daunting than David Lebovitz does. Check out his 10 Tips for Making Caramel and How to Make the Perfect Caramel for everything you could ever want to know before draping some over a yellow cake.
What do you know? I actually visited that site to learn about caramel when i was planning on making your caramel cake! =D well the cake didn’t go so well… i think i messed it up. but i made the double layer chocolate cake instead for my grandma’s birthday party and it was a hit with everyone. thanks!
Lord in heaven, caramel is one of the best flavors known to THIS woman. Thanks for pointing out what Lebovitz is up to, and that yellow cake of yours looks like pure orgasm in sugar. (and butter, and flour…)
Mmm I love homemade caramel. Did you see Bittman’s Walnut Tart last week in the NY Times? It looked fantastic!
Not only did I see it, it showed up exactly five days after Alex and I had eaten one at Trestle on Tenth and totally fell in love with it–especially the coffee-dark caramel it was in. (I’ve always been more of a walnut than a pecan girl, anyway!) The timing was uncanny.
THANK YOU for this. My first attempt at making caramel just did not work. I ended up with a lumpy sugar mess that would not brown! I couldn’t figure out what I did wrong. Thanks to the articles you linked, I’m pretty sure I had the heat too high and I stirred to much. Now that I know better I’ll have to try again!