"Karen MacInerney" > wrote in message
ups.com...
> First, happy holidays, everyone! Thanks for all the recipes, tips, and
> -- most of all -- the extra helpings of humor on the side. Whenever I
> feel the need to snort some coffee (or whatever it is I'm drinking)
> through my nose, I know right where to go.
>
> Now, for the problem at hand...
>
> For years, all of my attempts to caramelize sugar have ended up in a
> sticky, granular mess, often accompanied by a piquant scorched aroma.
> The last time I tried it was about two years ago; my husband came
> rushing into the kitchen with a fire extinguisher, and I won't tell you
> how long it took to scrape/sand it all out of the pot.
>
> I've learned a quick and easy 'cheat' with flan that I love -- I press
> brown sugar into the bottoms of the ramekins before pouring in the
> custard -- but I've got another recipe I'm planning to try where that
> just won't work.
>
> Any tips? I'm not too excited at the prospect of another bout with the
> steel wool. Or the fire department, for that matter.
>
> Thanks! And remember... the key to holiday survival is to breathe...
> and eat lots and lots of fudge.
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur, and culinary mystery author
> www.karenmacinerney.com
>

i have seen tiny home blow torches sold in cheffy type shops for this
purpose.....

yum

c