Discover the art and science of making rich and delicious caramels. By applying varying heat levels to simple ingredients like sugar, butter, and cream, you will learn to create a range of confections from soft, salted caramels to silky-smooth sauces, perfect for drizzling over sundaes or coating caramel apples. 

Karianne Souslby, executive pastry chef, The Gwen Hotel
ITW Kitchen 3, Learning Center