INGREDIENTS
- – Sugar 500 g.
- – Glucose syrup 25 g.
- – Water 200 g.
- – Water-soluble dye c/n.
- – Essence c/n.
- – Cream of tartar 1 g.
- Additional:
- – Inexperienced apple 3 items.
- – Purple apple 3 items.
Discover ways to put together an ideal CANDY with this grasp class that we depart you under!
PROCEDURE:
1. Warmth the water with the cream of tartar, stirring consistently till it involves a boil.
2. Add the sugar and proceed mixing till it boils once more.
3. Add the glucose after which the colour. Proceed cooking till reaching 155ºC.
4. Take away from warmth.
5. Cease the cooking by submerging the pot in water and letting the preparation relaxation for a couple of minutes.
6. Pour the caramel onto a silicone plate and be a part of the caramel.
7. Reserve the sweet corn till use.
