Wayne Gisslen

Soft Caramels

Preparation info
  • Yield:

    3 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Sugar at 100%
Ingredients U.S.

Method

Procedure

  1. Place a sheet of parchment on a marble slab or other work surface. Arrange oiled caramel rulers on the parchment in a rectangle about 12 × 16 inches (30 × 40 cm)