Results tagged corn syrup from David Lebovitz

Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…

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I tried various recipes of for caramel corn, some came out too dark, some not dark enough. So I worked and worked, until I settled on this one. Caramel Corn Adapted from Epicurious Special equipment: a candy thermometer Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels,…

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