Chef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes!
Core knowledge for learning to make and work with that favorite tricky, sticky, delectable treat: caramel!
Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts. Part One: Introduction to Caramel
Essential Equipment
The Main Ingredients
Success with Caramel
Part Two: The Recipes
Candies, Brittle, and Toffee
Sweet and Savory Sauces
Pies, Cakes, and Other Desserts
Resources
Metric Conversion Chart
Index Caramel Made Easy
Transforming simple sugar into rich, gooey caramel may seem like magic, but with ingredients you probably have on hand and a few basic pieces of equipment, you can easily master chewy candies, crunchy brittles, sauces, and more. Personal chef and cooking instructor Bill Collins shares all you need to know to understand the many stages of caramelized sugar and the techniques to avoid crystallization catastrophes. His mouthwatering recipes include your favorite caramel candies, plus puddings, pies, and other baked goods.
