Advertisement
Skipping Stones
Preparation info
- Yield: Approximately
100 Pieces
- Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Sugar |
Method
- Combine the sugar, glucose syrup, and water in a heavy saucepan. Cook to 155°C/311°F, keeping the sides of the saucepan clean.
- Add the molasses and cook to 145°C/293°F while stirring constantly.
- Add the salt while the mixture is still boiling.
- Remove from the heat, add the butter, and stir well until fully incorporated.
- Stir in the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe