People seem to fear caramel, or any kind of cooked sugar, really. And I see why — for certain kinds, you stir it, and it’s ruined. For other types, you don’t stir it enough, and it’s ruined. You cook it too long, it’s ruined. You don’t cook it long enough, it’s ruined. Put your anxieties to rest: With the following guide, you can master just about any caramel recipe.
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