We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Chocolate Dipped Sea Salt Caramels
Lemon and Bay Leaf Infused Caramels

Shopping List:

Produce:
lemon

Dairy:
heavy whipping cream
unsalted butter

Dry Goods / Pantry:
granulated sugar
corn syrup
good quality dark chocolate
pan spray or neutral oil

Spices:
bay leaves
fine sea salt
coarse sea salt, pink Himalayan salt, Maldon Salt, or any other large crystal salt for garnish

Equipment List:
Small saucepan
Large saucepan (3 or 4 quart), light colored metal like stainless steel or aluminum for cooking sugar
Heat-safe bowl for bain marie
2 (8-inch) square baking pans
1 sheet pan
Silicone spatula
Whisk
Vegetable peeler
Strainer
Measuring cups and spoons
Scale
Cup to hold water (for brushing down the sides of the pan while cooking sugar)
Instant read or candy thermometer, very important for candy accuracy avoiding sticky caramels
Sharp knife
Cutting board
Fork
Skewer or toothpick
Ruler
Wax paper or cellophane for wrapping (cut into 4×4 inch squares) (Note: will be included if you purchase and ingredients kit)
Pastry brush (Note: will be included if you purchase and ingredients kit)
Parchment paper (Note: will be included if you purchase and ingredients kit)