Help with candy making!!
I am planning to make Sara Moulton's Chocolate Caramel Peanut Truffles but the recipe has me a bit confused.
Not sure if it is allowed, but here is a link to the recipe. Forgive me if I have sinned:
Anyway - the recipe calls for sugar, cream and then other ingredients. It says to "Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is a dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved."
So...I am supposed to put JUST the sugar in the pan and heat it up until it melts? Will it actually melt? I always thought there had to be water or some sort of moisture to get that to happen? I don't want to end up with super burnt sugar all over my good candy making pan because I can't read a simple recipe.