Berlingots (Hard Candy)
Ingredients
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- 1
Cook sugar + water + glucose to 155°C.
- 2
Add citric acid and flavoring at the end of cooking.
- 3
Pour onto an oiled marble slab.
- 4
Divide: 2/3 colored, 1/3 white (worked on the hook to satin).
- 5
Pull the white sugar on the hook until pearly satin.
- 6
Form the stripes: lay white bands over the colored mass.
- 7
Pull into an even rope, cut into diamonds with scissors.
- 8
Let cool. Store in an airtight box in a dry place.
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Per 100g
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