Learn how to make stunning dessert treats in two ways: mini ice cream cakes shaped like slices with chocolate coating, berries, nuts, and caramel, and a vibrant ball-topped drip cake covered in yellow ...

The problem in candy-making is that once syrup has been heated higher than about 250 degrees, its natural inclination is to “seize up” as it cools, turning into rock-hard crystals rather than ...

DEAR DOROTHY: My recipe for flan calls for a caramel sauce made with 1 cup white sugar and 6 tablespoons water. But when I try to slip the chilled flan onto a serving dish there is always a hard ...

First, spray everything you use: spatula, pan, bowl, measuring spoon, etc. That keeps the syrup from sticking. Use your favorite nuts, salted or not, one kind or a combo.