Julia – If you want it to get caramel colored, just cook it a bit longer before adding in the seeds and all, until it’s just a bit lighter than you want it to end up. The ginger sounds like a really good idea!
]]>The first batch I tossed a vanilla bean into. Unfortunately, the sugar didn’t get vanilla flavored. Still very tasty. My roommate came out of her room and asked what was so delicious.
The second batch I added some powdered ginger to, along with the cayenne. Also very good.
For some reason, neither batch of sugar turned caramel colored. Which is odd. I’ve successfully made caramel before, so I’m not sure what I did wrong.
]]>By the way, StickyGooeyCreamyChewy is not my real name, ;) but I’m glad you like it. I am a lawyer too, but I don’t practice anymore (much to my parents’ chagrin). Too many other things I love more.
]]>Your photo is just beautiful. So creative!
]]>Mary – I’m sure you can order them online, though they’re actually fairly commonly sold at gourmet stores under the Scharffenberger brand.
]]>Brilynn – Great idea!
Nabeela – Maybe, though I’d eat it quickly that way before it melts into goo.
mr.ed – Great ideas!
Vanessa – As soon as I get the wedding photos, I’ll post the recipes for all the cupcakes we made.
Michelle – Thanks for the feedback, I’m glad to hear you liked it!
Bee – Excellent! That’d be really awesome, if we could make it happen.
]]>By the way, got your comment about culinary tour. I have yet to figure out my next trip back but I will remember you and Dave and will let you know. Who knows, our schedule might work…:)
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