Nick DeSimone is a pasta-obsessed vegetarian chef who spent nearly 10 years in restaurants before becoming a food writer. They review kitchen products for Food & Wine and love plant-based and ...

You will need a candy thermometer, preferably a digital one. Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment. Measure all the ingredients into a deep, heavy-based saucepan.