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Butter caramel
July 13, 2006
8:47 am
United Kingdom
Forum Posts: 29
Member Since:
February 13, 2006

l am trying to make a butter caramel from the ‘Fine chocolates great experience’ book and am having a few problems before l start. The recipie states ‘Sugar’ but what type caster, granulated, Sucrose, invert. Same agian for the marshmallow recipie what type of sugar also is corn syrup the same as glucose?

Or has anyone got any tried & tested recipies for these?


July 13, 2006
1:16 pm
Forum Posts: 430
Member Since:
September 30, 2004

My book is at home, so i can’t reference it, but generally speaking, when a recipe simply indicates ‘sugar’, it’s granulated table sugar they’re calling for..good ol’ fashioned sucrose. although often times you can use another sugar; sometimes you can’t. experimenting is fun 8-)

July 13, 2006
4:31 pm
New York, USA
Forum Posts: 17
Member Since:
July 13, 2006

The major difference between granulated sugar, castor sugar and confectionary sugar is mostly the size of the granules (confectionary sugar usually contains a little cornstarch to prevent clumping). So theoretically you can carmalize any of the above sugars.
Corn syrup and glucose are both inverted sugar (to prevent your caramel from crystalizing) however corn syrup is usually flavored and sometimes contain high fructose corn syrup (you can read about it a few places). I also find it sweeter than glucose. You should find that they perform the same for marshmallows though.

January 8, 2008
9:39 pm
New Member
Forum Posts: 2
Member Since:
January 8, 2008

I have made some great butter caramel from a recipe I found online. if you want to find it just google something like science of candy caramel recipe