From: Pastry chef Kurt Fogle, Umami Moto, Milwaukee, WI. Yield: 6 cups. 1¾ cups heavy cream 1¾ Tbsp. water 1 Tbsp. + ¾ tsp. corn syrup 3 ½ cups sugar ½ cup European-style butter, soft 1¼ tsp. sea salt In small saucepan, add cream; heat to 122°F and keep warm. In separate small pan, add water, corn syrup and sugar; bring to a boil. Stir with spatula to dissolve sugar. Add warm cream to caramelized sugar in stages. Add butter and sea ...
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