Food Network Magazine recently published two recipes that I would really like to make as gifts for Christmas. t has been a REALLY long time since I have made either of these types of recipes.
One was Cashew Clusters ( as in a Brittle) and the other is a Salted Caramel-Bourbon Sauce.
Question:- How far in advance can I make these recipes before the Clusters go gummy and the Caramel - which has heavy creme in it - needs to be used up.
One was Cashew Clusters ( as in a Brittle) and the other is a Salted Caramel-Bourbon Sauce.
Question:- How far in advance can I make these recipes before the Clusters go gummy and the Caramel - which has heavy creme in it - needs to be used up.