Online Class

The Art of Caramel: Techniques & Treats

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Learn simple techniques and troubleshooting tips for creating chewy caramel candies, crunchy brittles, silky crème caramel and more!

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • More than 1 hour of close-up instruction
  • Answers to student questions from instructor Carole Bloom
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Be everyone's favorite guest when you arrive at dinner parties, birthdays, holiday gatherings and beyond with decadent homemade caramel treats! Pastry chef and cookbook author Carole Bloom starts this class by sharing her secrets for creating wet caramel and transforming it into an irresistible caramel sauce as well as a French-style salted caramel buttercream. Then, learn how to make caramel candies, peanut brittle and classic pralines your family will crave. Make dry caramel, perfect for incorporating into traditional crème caramel that will have everyone begging for seconds. Finally, Carole walks you through each step of creating an impressive caramelized upside-down pear tart that's sure to elicit "oohs" and "ahhs" from satisfied dinner guests.

Lesson Breakdown

1. Wet Caramel
Meet your instructor, Carole Bloom, and begin class with a brief history of cooked sugar, then dive deep into the science of caramel in its different stages. Carole will also walk you through making wet caramel.
2. Caramel Sauce & Variations
3. Brittle & Praline
4. Caramel Candies
5. Dry Caramel & Crème Caramel
6. Pear Tarte Tatin

Taught by

Carole  Bloom
Carole Bloom
Carole Bloom is a European-trained pastry chef, confectioner and author of eleven cookbooks. She has spent her career working in world-class hotels and restaurants in both Europe and the United States and writing extensively about the food she loves to create. Carole has contributed articles to Bon Appétit, Fine Cooking, Food & Wine and more, and she has written several cookbooks, including her most recent, Caramel.

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