Caramels

A sugar thermometer is very helpful when making caramel sauces and pralines, but not essential.

Look for the golden colour and caramel smell. There is something great about learning by sight and smell as well as the science behind it.

Follow the recipe closely, watching it constantly. Once the sugar reaches approximately 122°C, it all happens very quickly. Don’t be tempted to stir the sugar as it may crystallise.