I had a difficult time on melting butter with sugar. Please help! What type of consistency we are expecting? Will sugar fully melt in the butter? My first try became caramel candy. 2nd try, sugar did not melt completely. Thank you so much!
I'm having a hard time making this work. What sort of vegetable peeler should I be using?
Additional info found elsewhere on website:
Coils of chocolate make an impressive dessert garnish, and they are easy to make. Melt chopped sweet chocolate, pour it onto a flat surface, spread it to a thin, even thickness, and let cool at room temperature, or refrigerate for about 15 minutes. Scrape it off with a bench scraper, a wide metal spatula for cleaning dough from work surfaces. Or use a vegetable peeler to slice strips from a block of chocolate.