Okay, so, I love food, good cooking is in my genes, as is technical and scientific precision. I also can read and follow directions well. These things ostensibly make for a good cook and baker, and for someone who should be able to make caramel.
Alas, "stirring gently" lead to my caramel sauce turning back into sugar. Again.
thanks to the above video however...the second time around came out much better.
Needless to say, I'm still working on my cooking and baking skills.
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