Ingredients for Caramelized Glaze

3 1/2 Tablespoons sugar

1 1/2 tablespoons of water AND (separately) 1/2 cup water

Pinch of Cream of Tartar

Directions: (note: this section to be done by adults only!)

In a small saucepan, slowly bring 1/4 cup water to a boil.

In a second saucepan combine the 3 1/2 tablespoons of sugar with the 1 1/2 tablespoons of water. Mix well and slowly bring to a boil, then cover and reduce the heat, letting mixture simmer for 2 minutes.

Add a pinch of Cream of Tartar and stir well, lowering the temperature, but continuing to let it boil till the sugar mixture turns into a light caramel color. Do not let it get too dark, as it will develop a bitter flavor.

In this next step, use extreme caution!Slowly pour the boiling 1/4 cup water into the pot containing the sugar mixture. It will likely sizzle and may spatter, so use a potholder, and keep your distance as the hot water is being poured. Stir immediately using a long-handled spoon to combine sugar mixture with the hot water, then remove from heat and keep stirring till mixture comes to room temperature.

With a little paintbrush, dab a little glaze on the back of each flower, leaf or ornamentation which will help it stick to the top of the loaf. After all of the flowers and leaves are arranged to your liking, let the glazed bottoms “set” for about 1 hour, then carefully paint over the tops of all flowers and leaves.

If you want the rest of the boule to have a shiny glaze, lightly apply the remainder of the glaze mixture with the larger brush.

And there you have it! An artistic and delicious centerpiece that looks as if it was transported from a French Boulangerie to your dining table!


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