Making & Using Caramel by Bill Collins

This is another great addition to the Storey Basics line of focused how-to books. Each in the series is short, to the point, and without a lot of fluff. Just what you need to get the task accomplished quickly and efficiently. Each book comes with illustrations rather than photographs and tends to be around 100 pages.


Contents: Part One: Introduction to Caramel (essential equipment, main ingredients, success with caramel 101); Part Two: The Recipes (candies, brittle, and toffee, sweet and savory sauces, pieces, cakes, and other deserts); Resources, Metric Conversion Chart, Index.

There are several key issues to be aware of when making caramel and the book makes sure to cover each in depth to prevent mistakes. The tools needed are few and it’s very likely that everyone has all the ingredients already in the pantry or fridge. So there is very little shopping needed in order to make the recipes that afternoon.

The recipes are a nice mix – from peanut brittle to toffee, caramel popcorn to caramel apples. All the recipes were very easy to follow and the results delicious.

In all, a nice, quick, and easy to use booklet to get one started making all kinds of caramel immediately. Reviewed from an advance reader copy provided by the publisher.

This entry was posted in ARC, Book Reviews, cooking, non fiction, nonfiction. Bookmark the permalink.

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