A subject, and and ingredient, comes up frequently when talking about baking and candy making. And that’s about using corn syrup in recipes. I use it judiciously when it will make a discernible difference in a recipe. For those of you who are regular readers of the site and my books, you’ll notice almost all of the time, I rarely use pre-packaged or convenience foods in my…
I’ve been getting a certain amount of questions about homemade ice cream, which I’m going to answer here over the next several weeks. I’m going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done to prevent it? Salted Butter Caramel Ice Cream (click for…
Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…
After testing lots of different caramel corn, I worked and worked (and ate and ate), until I settled on this one. It’s going to featured in an upcoming book but I wanted to share the recipe with you now, because I like it so much and it was too good to keep for myself. I couldn’t resist using it as a garnish on a bowl of…
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