(A)
- 6 lbs. granulated sugar
- 1/2 lb. glucose
- 1 pt. cream
- 1 pt. water
(B)
- 1/2 oz. salt
- 1/2 oz. vanilla
Pete–(For butter cream add 1/2 # butter cook back to 240°. To be used for dipping)
Cook (A) to 240° F. Wash down sides of batch two times while cooking. Take off fire at 240° and add (B) Pour on clean marble slab and let cool. After batch cools cream by hand using spatula
Also See
Original Recipe
