Culinary Institute of America

Caramel Glaze

Preparation info
  • Makes

    2

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, sheet ½

Method

  1. Bloom the gelatin in cold water.
  2. Combine the sugar and lemon juice and cook to medium amber color.
  3. Slowly add 7½ oz/210 g of the water, the cream, vanilla