Wine’s rosy color and fruity flavor advance this carnival treat to sophisticated fare.
By Danielle DeSiato-Hallman | May 22, 2012
<< Back to Article: How to Make Red-Wine Caramel Apples
these look yummy!!!
You evil genius. Thank you!
Made the bourbon variety and the caramel tasted wonderful, but I couldn’t detect the flavor of the whiskey. Is it possible that I reduced it too much?
I tried the bourbon recipe and LOVED it. In fact, I am wondering if this recipe will work for just caramel candy, or is it too soft to stand on its own?
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Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.
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