Caramel
Ingredients
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Explore invoice managementPreparation steps
- 1
Cook sugar, glucose and water without stirring. Brush down the sides.
- 2
155-160°C: light caramel (clear decoration). 165-170°C: amber caramel (threads).
- 3
Stop the cooking by dipping the bottom of the pan in cold water.
- 4
Let cool 1-2 min to reach working viscosity.
- 5
Threads: fork over an oiled rolling pin. Domes: spiral over an oiled ladle. Assembling: dip the pieces.
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Per 100g
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