Peter Greweling

Skipping Stones

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Preparation info
  • Yield: Approximately

    100 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 400

Method

  1. Combine the sugar, glucose syrup, and water in a heavy saucepan. Cook to 155°C/311°F, keeping the sides of the saucepan clean.
  2. Add the molasses and cook to 145°C/293°F while stirring constantly.
  3. Add the salt while the mixture is still boiling.
  4. Remove from the heat, add the butter, and stir well until fully incorporated.
  5. Stir in the