I’m like a magpie sometimes, my eyes caught on anything bright and shiny. A candied apple will always turn my head and this Fall I’m making batch after batch to serve guests at my home (who doesn’t squeal in delight at the shiny shell?).
My dear friend Debbie swears by warm rice pudding, but I'll never agree. For me, rice pudding is best served straight from the fridge. I want it cold. I want it thick. I want it creamy.
Caramel is one of those confections that so confounds chemists we haven't yet found enough names for the compounds found in it! But did you know that sugar doesn't have to melt in order to caramelize? Try making dry caramel sugar at home and revolutionize your baking.
