Caramels are a yummy, irresistible sweet. Whether dipped in chocolate, sprinkled with sea salt, or made with a nip of brandy, everyone will find a favourite among these heavenly treats. Presented with step-by-step instructions and 55 full-colour photographs each of the 34 recipes becomes practically foolproof. A helpful overview of basic techniques gives caramel lovers the tools they need to explore all the possibilities of sugar in its most sublime form: candies, bars, and sauces.
A native of France, Elisabeth Antoine studied art in Paris and today expresses her creativity in a wide variety of ways from cupcake decorating to canvas and mural painting. She owns a decorative-painting company and works with the Able Baker shop in Maplewood, New Jersey. Elizabeth Cunningham Herring is a freelance writer and editor whose work has appeared in Avenue Magazine, Westchester Home Magazine, Working Mother Magazine, and Matters Magazine.
