Bo Friberg

Caramelized Sugar with Water

Preparation info

  • 2¼ cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 1 cup (240 ml) water
  • 2 pounds (910

Method

  1. Fill a bowl large enough to hold the pan used for cooking the sugar with enough cold water to reach halfway up the sides of the pan. Set the bowl aside.
  2. Place 1 cup water and the sugar in a copper or stainless steel pan. Stir to combine and dissolve the sugar in the water over low heat. Using a brush dedicated to sugar boiling, wash down the sides of the pan wi