Preparation info
  • Makes

    182 pieces

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Sugar 1


  1. On a piece of lightly oiled parchment paper, set up a frame of caramel rulers 12 by 12 × ½-in/30 by 30 × 1 cm.
  2. Combine the sugar, evaporated milk, cream, and vanilla bean seeds and pod in a heavy-bottomed saucepan and bring to a boil, stirring constantly.
  3. Add the glucose syrup while continuing to stir. Continue cooking, stirring, to 230°F/110°C. Stir