Caramel

I very much enjoy making a caramel: it’s just one of those things that every budding baker or pastry aficionado should know how to do, because it’s so versatile, and a starting point for so many other recipes. The thought of making your own caramel can be a bit intimidating, but in reality, it’s a breeze. Not only is it easy enough for even the most beginner bakers to pull off, it’ll keep for up to a month in the fridge and up to three months in the freezer.

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