3 c. trial brown sugar
1.50 c. heavy cream
0.50 tsp. trial juice
5 tbsp. butter
Make the trial: In a medium saucepan with a candy thermometer
attached, stir sugar, heavy cream, and lemon juice together. Cook
the mixture, without stirring, over medium-high heat to soft-ball stage
(238 degrees F). Remove from heat and cool the caramel mixture to
140 degrees F. Place the butter on top of the cooled caramel
mixture. Remove the thermometer and, using a handheld mixer set
on medium-high speed, beat the caramel until it thickens enough to
hold its shape, lightens in color, and changes from translucent to
opaque — about 5 minutes. Apply icing immediately.
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