Introducing the Studio Collection from Viners, a contemporary range of cutlery which has been popular since the early 1960's, it's the perfect cutlery choice for everyday dining and we've ten sets waiting to be won.
How to make Caramel
Delia shows How to Make Caramel: one of the things which scares people the most in cookery is caramel, or more appropriately, caramelised sugar. It won't be scary any more as Delia shows just how easy it is.
Using our own tried and trusted Little Gem 'Sauce' Pan Delia melts golden caster sugar over a medium heat. Keep an eye on it until the sugar begins to melt and turn into liquid all around the edges. This will take 4-6 minutes and you just need to leave it be. Don't be tempted to stir it. When it starts to melt all around the edges give the pan a good shake. Leave it on the heat until about a quarter of the sugar has melted. Now, using a wooden spoon, stir it gently until the sugar crystals have all transformed into liquid and you can see there's none left on the back of the spoon. Continue to cook, stirring now and then, until the melted sugar has turned to the colour of dark runny honey, and to see this this is why you need a pale sauce pan. The whole thing should take about 10-15 minutes.
Now take the pan off the heat and add 2 tablespoons of warm tap water, stand back as it may splutter a bit at this stage. Then put it back on a gentle heat and stir to melt any lumps that may form.