
Bahibé Soft Caramel Bonbons
Category: Truffles, bonbons and candies
Serving: 1/2 frame (large 10mm frame)
Difficulty: Difficult
INGREDIENTS
760 g heavy cream
760 g sugar
760 g sugar
225 g glucose
INSTRUCTIONS
- Bring the cream to a scald while the sugar cooks.
- Cook the sugar to burnt stage, 365˚F.
- Add the warm glucose.
- Add the scalded cream.
- Cook to 240.5°F (115.8°C).
- Fold in the melted Bahibé 46% Milk Chocolate just to combine.
- Cast into an oiled, stacked frame.
- Allow to cool undisturbed.
- Cut and wrap as desired.
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