Step 1 Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Step 2 Place condensed milk, sugar, glucose syrup, golden ...

In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tbsp at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe ...

As the leaves begin to turn and the crisp autumn air settles in, there’s nothing quite like the comforting flavors of fall.

Choice of fat is dictated by client. Caramel is so versatile, it can be hard, medium chewy or soft. It goes into suckers, sauce, candy or even as delivery systems for calcium supplements, he said.

Sprinkle with salt, if desired. Let cool 15 minutes, or until caramel hardens; break into pieces. Per serving: 180 calories, 12g fat, 30mg cholesterol, 260mg sodium, 18g carbohydrates, 1g protein.

This velvety sauce is spiked with a pinch of MSG to keep it from being overly sweet. Microwave cream in a small microwavable bowl on high until just warm, 15 to 20 seconds. Set aside. Stir ...

The recipe, which was originally published in her 2014 cookbook, Make It Ahead, requires whole roasted salted cashews, large pecan halves, unsalted almonds, and walnut halves, as well as other ...

Let the mixture boil, without stirring but with an occasional swirl of the pan, until it is a deep amber, smells like caramel, and you can see just the tiniest wisps of smoke, 9 to 12 minutes.

In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid ...

Stir in the fleur de sel and pour the caramel into a heatproof vessel. This makes about 3 cups caramel. Cool to room temperature, then refrigerate until needed. Warm before serving.