Culinary Institute of America

Caramel Baking Liquid for Apples

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
Sugar 1

Method

  1. Place the sugar, water, and glucose in large in the butter, vanilla bean seeds, orange juice, and nonreactive saucepot and stir to combine. Cook rum. Cool over an ice bath. Over high heat until a medium caramel color is achieved.
  2. Remove from the heat and, pouring very slowly so sugar does not seize, vigorously whisk in the butter, vanilla bean seeds, orange jui