Page 71 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

sugar 1 cup 200 g

corn syrup ¼ cup 60 ml

salt 1 teaspoon 6 g
unsalted butter 2 tablespoons 28 g

heavy cream ⅓ cup 75 ml
vanilla bean
paste 1 teaspoon 5 ml

1
. In a large, heavy saucepan, combine the sugar, ⅓ cup (75 ml)

water, the corn syrup, and salt and cook, stirring, over medium-low
heat until the sugar has melted.

2
. Brush down the sides of the pan with a damp pastry brush to
eradicate any errant sugar crystals.

3
. Stop stirring, increase the heat to medium-high, and clip on a
candy thermometer. Heat the sugar syrup to 245°F (120°C).

4
. Once the syrup has reached temperature, take the pan off the heat
and carefully add the butter and cream. The mixture will bubble
vigorously at first. Stand back and let the hot sugar do its molten
dance. When the syrup has calmed, stir until the butter has
completely melted. Add the vanilla and stir again. Pour the caramel

immediately into your pastry vessel (or other vessel) of choice and
allow it to cool and set completely, 1 to 2 hours.