1 pound Granulated sugar
8 fluid ounces Glucose or corn syrup
8 fluid ounces Water
Yield: 1 1/2 pints
1. Combine the sugar, glucose or corn syrup and water in a heavy saucepan. Stir the mixture then cover the pan and bring the mixture to a boil.
2. Once the mixture boils, brush the sides of the pan with a pastry brush dipped in clean water to remove any sugar crystals stuck to the pan.
3. Boil the mixture without stirring until it reaches a golden caramel color, approximately 338°F (170°C).
4. Remove the pan from the heat and dip the bottom of the pan in a bowl of cold water for 30 seconds to stop the cooking process.
5. Use to dip éclairs, cream puffs or other items. This caramel may also be used to make caramel cages and for other decorative caramel work as discussed in Chapter 21 Chocolate and Decorative Work.
Yield: 1 1/2 pints
8 fluid ounces Glucose or corn syrup
8 fluid ounces Water
Yield: 1 1/2 pints
1. Combine the sugar, glucose or corn syrup and water in a heavy saucepan. Stir the mixture then cover the pan and bring the mixture to a boil.
2. Once the mixture boils, brush the sides of the pan with a pastry brush dipped in clean water to remove any sugar crystals stuck to the pan.
3. Boil the mixture without stirring until it reaches a golden caramel color, approximately 338°F (170°C).
4. Remove the pan from the heat and dip the bottom of the pan in a bowl of cold water for 30 seconds to stop the cooking process.
5. Use to dip éclairs, cream puffs or other items. This caramel may also be used to make caramel cages and for other decorative caramel work as discussed in Chapter 21 Chocolate and Decorative Work.
Yield: 1 1/2 pints
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