Pastry Glossary

Dry Caramel – put sugar in a pot without any liquid until it begins to turn an amber colour.

Wet Caramel – different from a dry caramel, you add enough water to just cover the sugar, or to create a wet sand type slurry before heating your sugar to a light or medium amber colour.

TT – To Taste, usually means whatever amount you feel is appropriate to the recipe. There’s no exact measurement.

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