2 ounces Unsalted butter
1 pound Granulated sugar
1 pint Heavy cream
12 ounces Glucose or corn syrup
Yield: 46 ounces
1. Bring the butter, 4 ounces (120 grams) of sugar and the heavy cream to a boil. Set aside.
2. In a separate large saucepan, warm the glucose until it liquefies. Add the remaining sugar.
3. Continue heating the glucose and sugar until the mixture caramelizes to a dark brown. Turn off the heat.
4. Slowly add the cream mixture to the caramel. Be very careful, as this will bubble wildly. Also, to avoid steam burns, do not place your hands above the boiling caramel. When the boiling begins to subside, stir with a wooden spoon. Repeat this process until all of the cream has been added.
5. Return the pan to the heat and cook to a temperature of 236°F. Strain and allow to cool thoroughly before using.
6. Yield: 2 lb. 14 oz.
Yield: 46 ounces
1 pound Granulated sugar
1 pint Heavy cream
12 ounces Glucose or corn syrup
Yield: 46 ounces
1. Bring the butter, 4 ounces (120 grams) of sugar and the heavy cream to a boil. Set aside.
2. In a separate large saucepan, warm the glucose until it liquefies. Add the remaining sugar.
3. Continue heating the glucose and sugar until the mixture caramelizes to a dark brown. Turn off the heat.
4. Slowly add the cream mixture to the caramel. Be very careful, as this will bubble wildly. Also, to avoid steam burns, do not place your hands above the boiling caramel. When the boiling begins to subside, stir with a wooden spoon. Repeat this process until all of the cream has been added.
5. Return the pan to the heat and cook to a temperature of 236°F. Strain and allow to cool thoroughly before using.
6. Yield: 2 lb. 14 oz.
Yield: 46 ounces
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