Torching sugar can be tricky, particularly when torching onto a wet ingredient such as a sauce. The key is to burn the sugar before it melts into the sauce. Here I've used raw (Turbinado) and light brown sugar.
I'm a foodie, food blogger, cookbook Author, wineaux, chocolate and cheese addict, coffee snob, convertible driver, optimist, and a happy, amateur wannabe pro chef, innkeeper at Pomegranate Inn and photographer. I love Foie Gras, crusty bread, cheese, olives, champagne, flip flops, the ocean, travel, Europe. Maine, Seinfeld and cooking. I'm an overuser of exclamation points! :) I've wanted to write a cookbook for many years and thanks to Down East Magazine, I published one June 2011 titled "The Art of Breakfast, Bringing B&B Entertaining Home".
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