>> THE CARMEL, YOU HAVE IT
>> YOU DON'T HAVE TO TALK ME
INTO ANYTHING.
YOU KNOW, I JUST WANT TO SAY,
BECAUSE YOU SAID IT, I WAS NOT
GOING TO SAY IT AT THE SEGMENT I
SAID NOW WHY DOES THE ICE CREAM
NOT MELT AND YOU EXPLAIN ADD
>> SHORTENING.
>> IT IS SHORTENING.
YOU WILL NOT SIT UP HERE WITH
IT.
>> WE DO OUR DESSERT CART AND
ANY OF THEM WE WILL USE
SHORTENING AND COAT IT IN COCOA
POWDER AND GO WITH IT FROM
>> ABSOLUTELY BRILLIANT. THAT
IF SOMEONE TRIES TO TAKE IT OFF
THE DESSERT CART.
>> BY ALL MEANS, GO AHEAD.
>> YOU HAVE A LITTLE STREET
SMARTS, CHEF.
WALK US THROUGH THE RECIPE, I
RIGHT.
SO, OBVIOUSLY, A LOT MORE SUGAR
THAN YOU ARE USING TODAY.
>> RIGHT.
WE WILL START OFF WITH TWO CUPS
OF WHITE AND REDUCE IT TO HALF A
CUP BECAUSE YOU WANT THE FLAVOR
TO ACTUALLY BE THERE, YOU WILL
INCORPORATE IT LIKE THAT AND END
UP WITH THE CARAMEL AND THE
FLAVORS WILL NOT BE.CO
BE.COM GNAT.
IT ( ) A CUP AND A HALF OF WATER
AND BRING IT TO 340 DEGREES AND
WHISK IN THE REDUCED WINE AND
PRETTY MUCH ADD VANILLA EXTRACT
FLAVOR.
>> SO DELICIOUS.
YOU CAN USE IT WITH SO MANY
DIFFERENT THINGS.
YOU CAN ENJOY THESE FOODS AT
SOME OF THE WONDERFUL
AMAZING RESTAURANT GROUP AND WE