From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner
Yield: 40 pieces (10 grams each)
| Sugar | 128 g |
| Corn Syrup | 29 g |
| Water | 29 g |
| Heavy Cream | 114 g |
| Unsalted Butter, cubed | 27 g |
| Sea Salt | 1 g |
Tools:
- Heavy Saucepan
- Wooden Spoon
- Microwavable Container
- Stainless Steel or other heat proof Bowl
Method:
- In a heavy saucepan, bring sugar, corn syrup, and water to a boil.
- In a microwavable container, warm the heavy cream and butter until hot, but not boiling.
- Continue to cook the sugar mixture without stirring until it reaches a deep amber color. The caramel should just begin to smoke, but not burn.
- Remove the caramel from the heat immediately and carefully stir in the cream and butter mixture with a wooden spoon. (Use caution, as this mixture will sputter and can cause burns).
- Pour the caramel into the bowl to cool. Once at room temperature, this fluid caramel will be piped into the chocolate-lined molds.
Purchase items in BOLD in-store at Surfas or online at Culinary District!