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NEWS
By John McIntyre and The Baltimore Sun | December 6, 2013
Another from the archives.     
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ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | January 23, 2014
Ed Levy from Baltimore was hoping I would be able to get the recipe for the salted chocolate caramel pie that he and his wife so enjoyed at Bottega, the new restaurant located in the Station North neighborhood in Baltimore. It was one of two desserts on the menu the night he and his wife dined there with friends, and they all thought it was one of the single best desserts they had ever had. They ordered one slice to share and liked it so much they asked for a second. I contacted Adrien Aeschliman, the chef-owner of Bottega, and he graciously provided me with his recipe for the pie. He said he adapted it from a recipe from Marlow & Sons restaurant in Brookyln, N.Y. This deliciously decadent creation may not be for the inexperienced cook.
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NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | October 15, 2003
Michelle Pennington of Centralia, Ill., wrote: "The recipe I would like to request combines a soft, buttery caramel wrapped around a marshmallow creme filling. The candies were rectangular in shape and wrapped in wax paper that was twisted at the ends. I bought these candies for years but can't find anything similar now." Valerie Lowery of Louisville, Ky., responded. "This referenced request caught my eye as it is near and dear to my heart, being from Louisville, Ky., the birthplace of the Modjeskas, the candy I believe Michelle Pennington is looking for. It is usually placed in the limelight at the time of the Kentucky Derby Festival.
NEWS
By John McIntyre and The Baltimore Sun | December 6, 2013
Another from the archives.     
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 27, 2012
The annual Pillsbury Bake-Off concluded today in Orlando, Fla.  The $1 million winner was annonced live on "The Martha Stewart Show. " Here is Christina Verrelli winning recipe for Pumpkin Ravioli with Salted Caramel Whipped Cream. Among the 100 finalists were two Baltimore area residents. Susann Studz competed in the Entertaining Appetizers category with Sushi-Style Crescent Crab Rolls , and Laura Majchrzak competed in the Sweet Treats category with her original Carrot Cake Tart recipe.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | December 24, 1997
Shirley McCoy of Crystal Lake, Ill., asked for a recipe for caramel candy like that which "a man from the church made in big batches for sale at the church fair. You could chew them without losing a tooth, and they had the greatest caramel, buttery flavor."Mary Cadwell of Sioux Falls, S.D., answered the request. "These are very soft and very rich with a buttery caramel flavor that melts in your mouth," she said. "I make them every Christmas, and everyone loves them."A recipe for Almond-Flavored Poppy-Seed Muffins was the request of Mrs. L. J. Stevens of Sioux Falls, S.D. The selected recipe came from Felicia Whitney of Hudson, N.H., who notes that the muffins are her family's favorite.
NEWS
By Suzanne White and Suzanne White,Special to the Sun | October 29, 2003
Caramel, that chewy, gooey candy we associate with fall and Halloween treats, is no longer just for kids. Lately, this sweet confection with its haunting flavor is popping up in foods targeted for adults. Although grown-ups still might crave a caramel apple on a stick, a box of Cracker Jacks or those little individually wrapped caramel candies at the grocery store, today they can find the flavor swirled through ice creams, blended in coffee creamers, mixed into custard-style yogurts and wrapped into cheesecakes.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 5, 2001
A few nights ago, we invited several people for a cold buffet supper before we all went to see a stand-up comic's act. Everyone arrived promptly at 6, and we gathered in the living room to have a few nibbles. Along with glasses of chilled wine, I served small cups of an icy-cold cucumber soup as an appetizer. Our guests loved this unexpected opener and quickly consumed their minuscule portions. Next, I led our friends to the dining room table, where plates laden with mixed greens and thinly sliced scallops napped with a light Sherry vinaigrette were ready for tasting.
MOBILE
August 1, 2012
We rank Baltimore's best meals on wheels, from Korean BBQ pulled pork tacos to salty caramel cupcakes. View the photo gallery
FEATURES
By Ellen Hawks and Ellen Hawks,Evening Sun Staff | November 20, 1991
PERHAPS there is no better test of a family's love for their mixed breed dog than their description of it.There are families whose little mutt has kite ears, a retriever tail, dachshund body and terrier whiskers and they'll tell you, without any apologies, that their dog is a gorgeous poodle.Chris and David Powell and their two daughters, Marielle and Janine, own a small caramel-colored mixed breed named Caramel who has some beagle, a -- of this and that and a small bit of Basenji in it.According to the Monkton family, she is a Basenji.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | September 10, 2013
Cindy Mosier from Dowagiac, Mich., was searching for a recipe for making a cinnamon loaf similar to the one she enjoyed growing up that she said was made by a bakery in her hometown in the 1950s and '60s. She said it was baked in a loaf pan and was moist yet firm. When it was turned upside down after baking, it had a wonderful gooey caramel topping and swirls of cinnamon throughout the loaf. She said she has searched for a similar recipe but has not had any luck finding a really good one. Suzanne Boyle who lives and works in Belleville, Ill., and is the food editor at the Belleville News-Democrat saw Mosier's request and said, "I have never been to that bakery [but]
MOBILE
August 1, 2012
We rank Baltimore's best meals on wheels, from Korean BBQ pulled pork tacos to salty caramel cupcakes. View the photo gallery
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 27, 2012
The annual Pillsbury Bake-Off concluded today in Orlando, Fla.  The $1 million winner was annonced live on "The Martha Stewart Show. " Here is Christina Verrelli winning recipe for Pumpkin Ravioli with Salted Caramel Whipped Cream. Among the 100 finalists were two Baltimore area residents. Susann Studz competed in the Entertaining Appetizers category with Sushi-Style Crescent Crab Rolls , and Laura Majchrzak competed in the Sweet Treats category with her original Carrot Cake Tart recipe.
ENTERTAINMENT
By Jill Rosen, The Baltimore Sun | December 20, 2011
People who want chocolate a cut above the stuff found near grocery store checkout lines have plenty of big-name national brands to choose from. But connoisseurs know the only way to get truly fine chocolate is to find a local chocolatier. In the Baltimore area, there are a number of chocolatiers making confections the old-fashioned way — by hand. There's the Velvet Chocolatier, a tiny shop riding high after a recent shout-out by O, The Oprah Magazine. There's Cacao Lorenzo, run by a man who prides himself on upholding meticulous European chocolate-making techniques.
NEWS
By Frederick N. Rasmussen, The Baltimore Sun and Baltimore Sun reporter | May 21, 2011
R. Melvin Goetze Jr., former president of the Goetze Candy Co. Inc., which was known to generations of Baltimoreans for its caramel and licorice creams, died Tuesday of heart failure at Greater Baltimore Medical Center. Mr. Goetze, who had lived at the Blakehurst retirement community in Towson since 2007, was 94. Born in Baltimore, Randle Melvin Goetze — who went by Melvin — was raised in the Lakeside-Lake Montebello neighborhood. He was a 1935 graduate of City College and studied law at the University of Baltimore.
NEWS
By Julie Rothman, Special to The Baltimore Sun | March 27, 2011
Nancy Hannah from Baltimore was looking for a recipe for a quick and simple single-layer cake with a caramel icing. She thought the cake might have been called Caramel Frosted Picnic cake and was made with the one-bowl method. She said the cake was ideal for taking to picnics because it held up well and was easy to transport. Gladys Wilt from Lothian sent in a recipe from her copy of "The Joy of Cooking," 1953 edition, for Hurry-Up Caramel Cake that she thought might be close to what Hannah was looking for. The name of this cake speaks for itself.
NEWS
By Donna Pierce and Donna Pierce,Chicago Tribune | January 23, 2008
Lourdes Ryczek of Chicago shared this Cuban recipe from her maternal grandmother, who began making it in the 1920s. "I spent a lot of time with her in the kitchen making her signature flan," Ryczek writes. Donna Pierce writes for the Chicago Tribune, which provided the recipe analysis. Maria Amelia's Flan -- Makes 12 servings CARAMEL: 1 cup sugar 1/3 cup water CUSTARD: 6 eggs 2 cans (15 ounces each) sweetened condensed milk 3 cups whole milk 2 teaspoons vanilla 1/8 teaspoon salt For the caramel, dissolve the sugar and water in a small heavy saucepan over medium heat.
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | January 30, 2008
What's the difference between butterscotch and caramel? Before I answer, let's pause and say it together: "Mmmmm. Butterscotch." You just don't see enough butterscotch these days. So what's the difference? Technically, caramel is granulated sugar that has been melted and heated until it is brown but not burned, ranging from 320 to 350 degrees. You can add water to make it thinner, and you can add cream or milk to make soft caramel. (Add them carefully, though - hot sugar sputters like sugar lava.
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