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  • 6 cups sugar
  • 4 cups heavy cream
  • 3 fluid ounces glucose (or corn syrup)
  • 2 tablespoons dark roast coffee, ground
  • 1 vanilla bean
  • 1 tablespoon fleur de sel (salt)
  • 4 tablespoons plugra or high fat butter (any butter will do just mind the salt)
  1. Pour sugar in sauce pan.
  2. Cut and seed vanilla bean.
  3. Stir sugar and vanilla seed until they become an amber color.
  4. In separate pot, add cream and vanilla pods.
  5. As soon as sugar is neary liquefied, remove it from the heat.
  6. Add invert sugar (glucose/corn syrup) and stir until completely dissolves into melted sugar.
  7. Increase heat on cream once it begins to steam. Once you get rolling boil, pour cream into sugar
  8. Cook until you reach 225 degrees on candy thermometer.
  9. Pull off the heat and add butter.
  10. Pour caramel through strainer onto silicone liner or buttered parchment.
  11. Let stand overnight, unrefrigerated.
  • from Johnny Battles, Sweeteeth chocolatier of Charleston, SC

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