Saturday, September 22, 2012

Le tecniquê: how to make caramel sauce


Learn how to make caramel sauce, how to adjust the thickness of it and all the details to never burn your caramel again. There is no need to brush the sides of the pan since the dry method used here doesn't require water in the melting process. Use your caramel on top of ice creams, tarts or even in fillings.

I want to bath myself in caramel!



13 comments:

  1. Aaaw love this post too much!thankyou so much Raiza :)

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  2. Raiza, esse é daqueles caramelos que ficam duros quando esfriam? Minha avó fazia banana com um caramelo que mesmo depois de frio continuava liquidozinho, mas não tive oportunidade de aprender a receita.

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  3. This comment has been removed by the author.

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  4. Oi!
    Amei Seu blog, seus videos, Seu Cabelo, Tudo de Verdade! :)
    mas eu Não entendo patavinas de Inglês ... Eu sei que tem o texto explicando as Receitas e que o google traduz pra mim mas seria muito pedir legenda paraos vídeos?? haha obrigada!
    Seu Trabalho e esplendido!

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  5. Mini ataque do coração com todas as receitas do teu blog! <3

    uma perguntinha: qual lente tu usa pra tirar as fotos?
    são incríveis!

    bisous

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  6. This is good and this is great. Thumbs up!

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  7. There is no need to brush the sides of the pan since the dry method used here doesn't require water in the melting process. Use your caramel on top of ice creams, tarts or even in fillings.

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  8. I liked and shared photo on my Facebook page. I cannot wait to try the lemon recipe. Thank you kindly for the opportunity. ca.bestessay

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  9. Omg you're amazingly perfect!!!! I love your recipes and tips, you come up with great idea everytime, you're simply PROFESSIONAL. xx

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  10. HEY,
    yOU ARE JUST SO DARN CUTE, I LOVE TO WATCH YOU. I also get alot of great tips. You do very good work and make it easy. I love your dinner guest in setting a table, kind of friends I like. Keep up the great work.Must make a DVD.
    From Seattle

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