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Pried this out of a cooking magazine, to go with my gingerbread apple
pancakes.
Ingredients
- 1/2 cup water
- 1 cup sugar
- 1 cup heavy cream
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 tsp lemon
Syrupy Goodness
Place the water in a 2 quart saucepan, and carefully pour the sugar into the
middle of the water. Be careful not to let the sugar crystals stick to the
sides of the pan. Cover, and place over high heat until it boils.
Uncover, and continue to boil until it reaches 300 degrees on a candy
thermometer, about 7 minutes. Reduce heat to medium, and continue cooking to
350 degrees, about 1-2 more minutes.
In another pan, bring the cream and the salt to simmer on high. Do not boil.
Remove the sugar syrup from heat, pour in 1/4 of the cream. The mixture will
bubble. Allow bubbling to subside, add the rest of the cream, the vanilla
and the lemon, beat with a whisk until smooth.
Notes and Hints and Stuff
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