All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Oct 15, 2012
"Here's a tip for stopping the caramel seizing into a big heap of rock hard sugar when adding the butter and cream: make sure the butter is at room temperature and heat the cream before you add it to the sugar (don't boil it, just heat the cream until warm to the touch). Works every time!"