Making caramel seems like a daunting process (we’ve all seen and smelled burnt caramel before), but Chef Sherry Yard teaches us a few tips and tricks to demystify the caramel process. Patience will be your best friend for this recipe!
Make sure you have a clean pot, spatula, and spoon! Any fat or foreign substances will cause it to crystallize. To help prevent crystallization, you can wipe some lemon juice around your pan.
Sherry Yard is a celebrated chef, consultant, presenter, and author. She has won 3 James Beard Awards and was inducted into their Who’s Who of Food & Beverage in America. She is the author of 2 award winning cookbooks, Secrets of Baking and Desserts by the Yard, and is currently working on her 3rd: Cookies by the Yard. In 2021, she opened her dream shop, Bakery by the Yard, where she whips up seasonal sweets, custom cakes, hand painted cookies, teaches the craft of baking, and consults for wildly successful hospitality industry clients. Sherry has received accolades from renowned publications such as Bon Appétit, Food & Wine, and many others. Her pastry creations became staples at events such as the Academy Awards, Governors Ball, the Grammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’s jacket in support of breast cancer awareness. Sherry has appeared on over 30 television cooking programs spanning ABC, Food Network, Cooking Channel, and Bravo.