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It’s Cooked
Appears in
Published 2006
To stop the caramel cooking, you can put the bottom of the saucepan in a large container of cold water. I prefer simply to wait a bit. The cold-water technique always leaves me with a hard bottom layer and a caramel that hardens quicker than I can use it. However, it takes well to being gently reheated if you need to get it soft again.
And there you have it, over to you to make your liquid gold! It’s a fantastic concoction that lends itself to a plethora of creations. This book offers a selection of easy-to-prepare ideas, even for novice cooks.
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