Preventing Crystallization When Cooking Sugar Syrups

Did you know that an inverted sugar, like corn syrup or glucose, will prevent crystallization when cooking sugar and water? All you need to do is add a teaspoon or two to the mixture before cooking and say good-bye to fear of stirring the pot, washing down the sides with water, and babysitting it all together.

But what's even better is that honey, which has a similar molecular composition as corn syrup, works just as well at preventing caramelization, too! So next time you make an Italian meringue, give it a try.

Picking Props for My Next Cookbook Photo Shoot

Just when I thought I'd already searched through the huge collection of vintage housewares my friend Jovee has, I uncovered more.

Check these three gilted tea cups I found in her bathroom cabinet--perfect for hot cocoa!

Pain Perdu for Breakfast

Just taught Milena how to make Craft's pain perdu! So easy--take your favorite recipe for French toast, and just after dipping slices of bread in egg custard, dip each side in granulated sugar. Cook in pan just as you normally would until sugar is caramelized. Yum!

Recipe Testing

In the kitchen playing around with some new recipes using one of my favorite ingredients, almonds, for the California Almond Board.

A play on the PB&J, the cookies will be made with almond butter and jam. Yum!