I just got the hang of good caramel making but find it's a pain in the butt to cut big slab of caramel into uniform pieces. I ended up doing it with kitchen shears but not happily. Has anyone tried doing caramels in heat resistant molds?
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.