Oh, sweet! How to Cook Sugar and Caramel | Chow | Bend | The Source Weekly - Bend, Oregon

Coverage for Central Oregon, by Central Oregonians.

The Source Weekly has been here for you, keeping you in the know throughout the coronavirus pandemic.

We’ve delivered important updates and dispatches from a summer of racial unrest.

We’ve interviewed dozens of state and local political candidates to help you make an informed decision during election season.

And we’ve brought you 22 years of important news and feature reporting—along with all the events, happenings, food, drink and outdoors coverage you’ve come to know and love. We’re a newspaper for Central Oregon, by Central Oregonians, and it is and always has been free for readers.

If you appreciate our coverage, we invite you to spread the love and to join our growing membership program, Source Insider.
Support Us Here

Food & Drink » Chow

Oh, sweet! How to Cook Sugar and Caramel


  • Submitted

If you watch the Great British Baking Show you know caramel has challenged many bakers in the tent. That gooey goodness is sensitive to moisture and heat, so what works one day might not work on another. Learn how to conquer sugar and caramel from a chef classically trained in baking in pastry, Michele Morris. You'll be guided through the science of sugar and learn how to successfully cook sugar and caramel to make an assortment of sweet things at Kindred Creative Kitchen.

Sugar and Caramel
Fri., Oct. 26, 5:30pm to 8:30pm, $50
2525 NE Twin Knolls Dr., Ste. 2, Bend

About The Author

Lisa Sipe

Food Writer | The Source Weekly

Speaking of Great British Baking Show, Michele Morris

Add a comment

More by Lisa Sipe