Jenn De La Creme

• 3 cups water
• 8 cups white granulated sugar
• 2 TBS Celtic sea salt
• 2 quarts heavy cream
• 1 lb unsalted butter

Recommended equipment:

Induction burner

Induction pot (4 quart)

Set up your induction burner and put the water into the pot. Set to the highest temp and slowly add sugar as the water begins to simmer. Add salt.

Use a clear lid to cover the pot (this traps the condensation and keeps the sides of the pot damp so that you don’t have to maintain the moisture with a pastry brush)

Watch this sugar mixture. It should maintain a temperature of 350° for some time, but for this recipe I rely on a visual indication of doneness. When it begins to turn a deep amber, remove from heat and add butter. Gently stir to dissolve. Add cream and continue to gently combine

Yield: 3.5 quarts

Store in an airtight container for 2 weeks