Cooking Classes

September 17, 2018

September Recipe of the Month: The Perfect Dipping Caramel


Candy making can seem daunting especially if you’ve tried and failed in the past. Whether this is your first time making caramel apples or if you’re ready to try again, you’ll love Meagan Crafts-Price’s tips and tricks to making the perfect caramel apple this fall season!
Caramel Apples
2 cups light corn syrup 1/2 cup water 2 cups sugar pinch of baking soda 1/2 cup butter- cut into 1" cubes 1 12oz. can evaporated milk
Directions, Tips & Techniques
Having your thermometer correctly calibrated is more important than the  particular candy thermometer you use because having your caramel at the perfect temperature for dipping is the key to success. 
Calibrating your candy thermometer
Start by boiling a cup of water in a 1 quart sauce pan. Clip your candy thermometer to the side. If your thermometer reads 212ºF when the   water starts to boil, congratulations that was pretty easy! If it doesn’t, don’t despair. The reading could be off because you aren’t at sea level or your thermometer isn’t calibrated - or probably a bit of both. Here are two ways you can compensate for any discrepancy in the  calibration. My favorite way is to slide the glass tube up or down accordingly until it reads 212ºF in boiling water. If you can’t figure out how to move the glass tube, you can make the adjustment mathematically. To account for the discrepancy in your temperature reading when the water started boiling, simply calculate a new goal temperature in your recipe. For example, if you need to cook your candy to 242ºF, and your thermometer read 210ºF when the water boiled, you know your calibration is off by 2 degrees. So lower the goal temperature in the instructions by 2 degrees, from 242º to 240ºF.
Now that you have a calibrated thermometer, keep your pot of boiling water on the stove; you will use it later on. 
In a heavy 4 quart sauce pan combine corn syrup, water and sugar over medium heat. Stirring occasionally with a spatula until mixture comes to a boil. Add in the pinch of soda. The mixture will start to bubble rapidly. This will leave bits of  crystalized sugar on the side of the pan. Take a pastry brush and dip it into your pan of boiling water and wash down the sides of the pan so you don’t get gritty caramel. Clip your calibrated thermometer to your pan of caramel, add butter and stir   until incorporated. Then stir constantly while adding the evaporated milk. You will want to keep the mixture moving so the caramel doesn’t scorch. Continue stirring until your mixture reaches 242ºF (or the adjusted temp for your thermometer). 
Remove from heat and cool until the mixture is 220ºF. This is a key step for dipping! If your caramel is too hot it will just slide off your apples. If it is too cold you won’t be able to get your apples completely coated because the caramel is too thick. While the caramel is cooling, wash 8 apples and insert wooden skewer or popsicle stick about 2” into the apple. Tilt the pan to give you a nice pool of caramel to start dipping. Dip apples into your caramel and turn to coat thoroughly. Drag across the lip of your pan to get off excess caramel, then turn upside down and hold it upside down for about 30 seconds. This helps minimize the foot of caramel that appears at the bottom of the apple when cooling. Place on a piece of parchment paper to cool. You can then dip your apples in chocolate and roll in nuts or candy pieces as desired!
Once you have gotten your 8 apples dipped you might notice there is still caramel in your pan sticking to the sides and such. Don't scrap down your pan with a spatula and continue dipping. The caramel that is sticking to the sides of your pan have still been cooking quite a bit as you have dipped and will be a different consistency than the caramel in the mass. This extra caramel is great to scrap right onto your counter and eat as a snack while you are waiting for your delicious apples to be done!!

November 15, 2017

Culinary Crafts Thanksgiving Game Plan!


As promised, here is the tried-and-true Culinary Crafts's Thankgiving Game Plan!  Our very own Mary Crafts-Homer wrote this awesome timeline for those who are looking for a well planned, less stressful, and fabulous Thanksgiving - and don't we ALLLL want that?!  Yes, yes we do! We LOVE this plan because it really does make planning SOOO easy - but let's be honest too...  It's no fun for just one person to do this all by themselves!  You need your family (or friends) to join together to help make this a perfect holiday.  So, being the super smart woman Mary is, she wrote this plan with different tasks in mind to delegate out.  And believe me, when everyone lends a hand, that's when the best memories are made.  Happy planning everyone! Check out more Salt Lake City, Park City, and Utah County catering at!

August 22, 2017

COMING SOON! Artisan Breads Cooking Class Pt. 2


Jocelyn Gilles (one of our talented planners and an expert baker) and Michael Barrett (our head pastry chef) are teaming up to teach you more about breads you can make right from your own kitchen that will knock the socks off your family and friends! No need to be an expert join us to learn the best new breads to start you holiday’s off with a bang. This may be a Part 2 class, but whether you attended the first half or not, all are welcome and encouraged to come. We will be expanding more on the difficult breads, like cooking ciabatta in a dutch oven, how to make our musli rolls, and brioche. These breads sound intimidating but are actually simple. Students will get recipes and have all of the bread to sample with compound butters. They will also get a loaf of bread to take home! If you like bread, this is sure to be a good time!

March 29, 2016

A Delicious and Oh So Simple Spring Salad!


March 18, 2016

Friday Instagram of the Week!


CC_IGofTW64 Today's Instagram of the Week comes from our very own Mary Crafts-Homer who posted this AWESOME pic of her and Culinary Crafts's pastry chef, Jocelyn Gillies, after their AMAZING demo at the 2016 Catersource Event Solutions Conference this week!  We have so much fun every year and can't wait for the next one!  Thanks for the post, Mary!  Also, remember to tag @CulinaryCrafts in your posts or add the hashtag #culinarycrafts for your chance to be next week's Instagram of the Week!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at!

January 7, 2016

Recipe of the Month: Apple Fennel Salad (Plus Info on the Next Pop Up Restaurant!)


December 17, 2015

How To: Make a Culinary Crafts Apple Fennel Salad


We have quite the treat for you all today! Another Culinary Crafts 'how-to' video from the talented Ashley Wortley - check it out! We LOVE these videos and Ashley really makes Culinary Crafts look good! We are ever so grateful to Ashley - and we have one more video on the way too, so stay tuned! Happy viewing, everyone! Check out more Salt Lake City, Park City, and Utah County catering at!

November 27, 2015

Recipe of the Month: Sweet Potato Bourbon Cake


Check out details on our next AMAZING cooking class being held on Tuesday, December 1st in our newest Recipe of the Month!  We still have some spots available, so act fast! Nov_Recipe_2015_Sweet_Potato_Bourbon2 Check out more Salt Lake City, Park City, and Utah County catering at!

November 17, 2015

Recipe of the Month: Apple Glazed Brussel Sprouts


Nov_Recipe_2015_Brussels_Sprouts_FINAL Remember to sign up for our "How to Plan and Prepare a Holiday Dinner" class tomorrow, November 18th, with our Chef de Cuisine Colleen Osborne!  Not only do you get to learn how to prepare the perfect holiday meal, but you get to eat AMAZINGLY scrumptious food that you prepare in the class.  A true win-win.  See you tomorrow, everyone! Check out more Salt Lake City, Park City, and Utah County catering at!

November 10, 2015

Reserve Your Spots Now: Upcoming Cooking Classes!


ANNOUNCEMENT!!!Culinary Crafts is excited to announce 2 more COOKING CLASSES coming up quick!  Here are the details!


NOVEMBER 18th, 6:30 - 8:30 - From Start to Finish Designing a holiday dinner menu with Chef de Cuisine Colleen Osborn. Do you want to take your holiday dinner to the next level?  Or have you never made a holiday dinner before and you want to learn some tips?  Either way, this class is for you!

01_CC1464 tour button DECEMBER 1st, 6:30-8:30 - Holiday Candy & Chocolate Enjoy the cocoa bean that changed history, as well as other decadent treats, with Head Pastry Chef Jocelyn Gillies Do you want to learn how to create your own delicious candies and chocolates?  This class is perfect for people looking for home made holiday gift ideas or a candy connoisseur just wanting to learn new things! Classes cost $50 per person and include instruction, hands-on experience, recipes, and dining.  Give our office a call at 801.225.6575 to reserve your spot! We're looking forward to you joining us and happy cooking! Check out more Salt Lake City, Park City, and Utah County catering at!

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year