Caramel Candies

• 2 1/4 cups light brown sugar

• 2 cubes (8 ounces) unsalted, room temperature butter

• 14 ounces condensed milk

• 2/3 cup dark corn syrup

• 1/3 cup maple syrup

• 3 tablespoons molasses

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon salt

• Additional coarse salt for dusting

Combine the ingredients in a heavy saucepan over medium-low heat. Stir with a wooden spoon until the sugar dissolves (about 15 minutes), occasionally brushing down the sides of the pan to remove crystallized sugar. When fully dissolved, you can feel no crystals between your fingers in a bit of the cooled mixture.

  Using a candy thermometer, increase the heat to medium-high and cook the caramel at a rolling boil until the temperature of the mixture reaches 236°F, stirring constantly, about 12 minutes. Pour the caramel into a metal bowl, but do not scrape the sides of the saucepan. Transfer the thermometer to the bowl and cool the caramel without stirring to 200°F with a clean wooden spatula, still brushing down the sides of the pan.

  Line a 9 by 13 inch baking pan with parchment paper and pour in the caramel mixture to cool further. Sprinkle the top with about 3/4 teaspoon of kosher salt and place it in the refrigerator for 1-2 hours. Prepare wrappers for the caramel by cutting waxed paper into squares about 3 inches on a side. Slice the cold caramel into squares about 1 inch by 1/2 inch and wrap in the waxed paper, twisting the ends to close.

Learn artisanal bread-making techniques that take just minutes a day. Some starter care knowledge is expected of the student. In this class you’ll learn about the vital stages of the bread making process. In this intermediate course we will talk about bread proofing baskets, bread cooking cloches, and starters made from various grains.

 This course will provide a demonstrations on two forms of sourdough breads including: no-knead-sourdough and non-traditional stretched breads. You will learn the tricks of the trade to make fresh homemade sourdough breads. You will leave this course with all recipes, a sourdough starter and a greater understanding of the science of bread. Location: Quail Hollow Kitchens, Ben Lomond Ca.

Learn artisanal bread-making techniques that take just minutes a day. Some starter care knowledge is expected of the student. In this class you’ll learn about the vital stages of the bread making process. In this intermediate course we will talk about bread proofing baskets, bread cooking cloches, and starters made from various grains.

 This course will provide a demonstrations on two forms of sourdough breads including: no-knead-sourdough and non-traditional stretched breads. You will learn the tricks of the trade to make fresh homemade sourdough breads. You will leave this course with all recipes, a sourdough starter and a greater understanding of the science of bread. Location: Quail Hollow Kitchens, Ben Lomond Ca.

In this introductory Sourdough class you will learn artisanal bread-making techniques such as care and feeding of your sourdough starter, bread proofing baskets, and bread cooking, cloches. You will learn about the vital stages of the bread making process. We will discuss the types of flour and the chemistry of wheat, water and salt in dough formation. The bread made in this course will be easy to recreate. We will demonstrate a no-knead sourdough bread and discuss the science behind successful bread-making.  You will taste a variety of breads and leave this course with all recipes and a sourdough starter

Sourdough bread is made by fermenting dough using naturally occurring Lactobacillus sanfranciscensis and wild yeast. In this class you’ll learn about the vital stages of the bread making process.This is a three hour class in which you will experiences all stages of dough development, use bakers percentages, and control proofing temperatures. We will focuses on high-hydration (80%) dough and demonstrate the autolyse method of bread making. This method is known to produce a bread with great texture and complex flavor. We will demonstrate how to stretch and fold dough (a different method then kneading) and the chemistry behind these processes.

In this course we will also provide demonstrations of the milling of various flours we use.  You will leave this course with recipes, a sourdough starter specific for high-hydration dough, and a better understanding of the science of bread making. Location Quail Hollow Kitchens, Ben Lomond Ca.