First, make the caramel. Pour a cup of raw sugar into a medium saucepan turn on a medium-low flame. This will take about 10 minutes of continuous stirring and a careful eye to prevent burning. When it ...
To make the syrup, melt down the sugar and water in a small pot until the crystals dissolve. Add the syrup to the bottom of a 6-inch (15-cm) mold or 3 small (2-inch [5-cm]) molds for individual ...
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Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...
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