“Food Tip” del giorno – Caramel!
According to David Leobvitz, it’s important to use a very large pot when making caramel – one much larger than the amount of caramel you plan on making. Caramel will bubble and could splatter around in the pot, so use a large one to avoid burning yourself. A Dutch oven is a good choice. For more caramel-making tips, visit David Lebovitz‘s website.
Caramel is big this time of year, and any caramel lover will go crazy for these Salted Caramel Bars from What’s Gaby Cooking! The heavy topping of caramel balances the tender, flaky shortbread crust delightfully!