1Combine the sugar and water in a small heavy-bottomed saucepan and bring to a boil over medium heat, stirring often until sugar has completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
2Remove the pan from the heat, carefully pour in cream and salt (the mixture will bubble up and steam), and stir until evenly combined. Return the saucepan to medium heat and bring to a boil. Remove from heat. Serve warm or cool (it will thicken as it cools) and refrigerate in a container with a tightfitting lid for up 5 days.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
If you need a pantry staple this Friendsgiving season, let it be your own Pumpkin Spice blend. Chef Jansen Chan, Director of Pastry Operations at the International Culinary Center, shows us how easy it is to DIY the "magical" condiment that makes everything taste like fall.
In this episode of My Food Thing, we visit the San Francisco home of renowned chef/restaurateur Traci Des Jardins, where she shows CHOW.com viewers how to make one of her favorite party dishes, carnitas tacos.