Making caramel is actually quite simple. To make this sweet elixir at home, you can use one of two methods: dry or wet. The dry method includes placing the sugar directly in the pan and heating it until the sugar turns into a liquid and darkens. This method requires constant stirring, or the sugar can go from just melted to burned in an instant. The wet method is safer for those new to caramel-making. Sugar is combined with a liquid (usually water) and heated until the sugar dissolves. The risk of this method is recrystallization, which occurs when undissolved crystals of sugar are reintroduced to the sugar syrup (usually in the form of stray sugar crystals that have adhered to the side of the pan or a stirring utensil). To avoid this, it is important not to stir the mixture once it is fully dissolved but rather to swirl it in the pan and brush down the sides of the pan with a wet pastry brush. The caramel sauce may be kept, refrigerated in an airtight container, up to 1 week. Let the sauce return to room temperature before using; it may be gently warmed over very low heat in a small saucepan.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.