Francisco Migoya

Caramel

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Preparation info
  • Yield:

    1.1 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Sugar 400 g 14.11 oz 36.36%
  • Glucose

Method

  1. Cook the sugar, glucose, and water in a 960-ml/1-qt saucepot over high heat.
  2. Heat the cream, butter, and fleur de sel in a microwave, enough to warm the mixture up to abou