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Robert Wemischner

Caramel

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Preparation info
  • Yield: Approximately

    7 lbs

    .
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Lb Oz Each Name of ingredient
4

Method

Note that there will be caramel left after serving this dessert. Reserve, refrigerated, either for another batch, or for another use. It could also be used as a sauce for a poached pear, served with vanilla ice cream.

  • Cook sugar, water, and Trimoline in a large, wide, heavy saucepan until deep golden brown, or when it reaches approximately 340°F.
  • Add crea

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