Having fun with Sugars

 

Trying out this Demerara sugar for the Burnt Caramel recipe. The Muscovado Caramel left a lot of tasters wondering what it was on Thursday. People tasted toffee, coffee – but not too many said caramel.

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Dry burning the sugar into caramel.

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My caramel action shots always suck because there is too much going on at this point 😉 This is the caramel right before the cream goes in.

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The Dark Muscovado sugar is being used here to enhance the milk chocolate recipe. This is the cream before any chocolate is added – just the sugar has been added. Already a great color.

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Food labels for the two ice creams. Burnt Caramel and Muscovado Chocolate!
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