• Home
  • Peek Into Our Kitchen

Peek Into Our Kitchen

Salty Caramel

To caramelize our sugar, we use a dry-burn technique, which means no water is added to the sugar before putting the pan on the heat. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. It’s a dangerous process—the sugar pops and spatters—and it requires precision and timing.

View Now >