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Copper Sugar Boiler and a Batch of Caramel
This copper sugar boiler was a splurge purchase a couple of years ago from Bridge Kitchenware in Manhattan. French-made, Mauviel if I remember correctly. It is one of my favorite kitchen tools and definitely my favorite kitchen confectionery tool.
Comment
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Comment by Sarah Hart on January 23, 2009 at 11:25pm -
that pot makes my heart go pitter patter. beautiful.
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Comment by Clay Gordon on October 9, 2008 at 4:04pm -
The batch of caramel on the left is from a recipe that starts out with one pound of butter and one pound of brown sugar. Depending on how hot I cook it (base recipe is 236F) I get something from quite soft and spreadable to something that can be cut and wrapped (around 245F). I like to heat up some cream in a saucepan, add some caramel, and heat to incorporate the cream then pour into a squeeze bottle to decorate and garnish.
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