Sweet + Salty by Lagusta Yearwood

Author:Lagusta Yearwood
Language: eng
Format: epub, azw3
Publisher: Hachette Books
Published: 2019-09-23T16:00:00+00:00

Pumpkin Spice Caramels (here)

Cane syrup is our #1 kitchen workhorse, the base for all of our caramel candies. It’s also dead easy and a perfect first caramel preparation. At our shop, we make it using 25 pounds of sugar at a time, twice a week or so. Here’s a slightly smaller version. This recipe scales up perfectly, and keeps for two months at cool room temperature.

Makes 2 cups syrup

1 cup/240 g water

2¾ cups/570 g sugar

¾ teaspoon/3 g cream of tartar

⅛ teaspoon/pinch of sea salt

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