October 26, 2009
Last week we made quite a bit of caramel for our Scare-amel Apple flavor. The process starts with sugar, water, and some corn syrup. After the addition of cream, a few seconds of theatrical sputtering, and the formation of a seized-up mass of sugar, it ends with a gooey, deep amber pool of deliciousness. We all stood around the stove to watch the magic happen, because really, it never gets old.

Last week we made quite a bit of caramel for our Scare-amel Apple flavor. The process starts with sugar, water, and some corn syrup. After the addition of cream, a few seconds of theatrical sputtering, and the formation of a seized-up mass of sugar, it ends with a gooey, deep amber pool of deliciousness. We all stood around the stove to watch the magic happen, because really, it never gets old.

11:46am  |   URL: http://tmblr.co/ZXOoVyDM8qS
(Notes: 3)
  
  1. milkmadeicecream posted this