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.



Dry burning the sugar into caramel.


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.



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.



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

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