1 1/2 pounds Granulated sugar
2 1/4 pounds Light corn syrup
4 ounces Unsalted butter
10 fluid ounces Heavy cream
4 fluid ounces Scotch whisky
Yield: 2 quarts
1. Cook the sugar to a dark brown caramel. Add the corn syrup.
2. Remove the sugar from the heat and slowly add the butter and the cream, stirring until the butter is completely melted.
3. Stir in the Scotch and cool.
Yield: 2 quarts
2 1/4 pounds Light corn syrup
4 ounces Unsalted butter
10 fluid ounces Heavy cream
4 fluid ounces Scotch whisky
Yield: 2 quarts
1. Cook the sugar to a dark brown caramel. Add the corn syrup.
2. Remove the sugar from the heat and slowly add the butter and the cream, stirring until the butter is completely melted.
3. Stir in the Scotch and cool.
Yield: 2 quarts
Last edited by a moderator: