Betise de cambrai

Betise de cambrai

By
From
Atelier Confectionery
Makes
300 g
Prep
10 mins
Cooking time
50 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
200g granulated sugar
125ml water
70ml liquid glucose
1/2 teaspoon bicarbonate of soda
1 teaspoon mint flavouring
vegetable oil, for oiling

Caramel

Quantity Ingredient
100g granulated sugar
40ml golden syrup
30ml water

Method

  1. Heat the 200 g sugar, water and liquid glucose in a heavy-based saucepan over a medium heat. Bring the mixture to the boil, then insert a sugar thermometer, cleaning the sides of the saucepan with a damp pastry brush to avoid crystallisation around the saucepan if necessary, and boil without stirring until it reaches 149°C, hard crack stage.
  2. Once the sugar syrup has reached the correct temperature, remove from the heat and add the bicarbonate of soda and mint flavouring. Stir well.
  3. Pour the mixture onto an oiled marble slab and work it by using an oiled metal scraper or palette knife, pushing the outer edges of the mixture inwards and at the same time cooling and thickening the mixture.
  4. Meanwhile, mould the mint-flavoured opaque mixture into a long rope about 1.5 cm in diameter. Cut the rope into pieces and cool for 30 minutes.
  5. Make the caramel. Gently boil the sugar, golden syrup and water in another pan until it becomes a caramel at 160°C.
  6. Once the caramel is ready, remove from the heat and place the pan in a bowl of cold water to stop the caramel from cooking. Pour the caramel onto an oiled marble slab and, when it is cool enough to handle, roll into a long thin rope and, while still pliable, wrap around the mint sweets, pulling and winding the caramel around the mint.
  7. Cool completely for 30 minutes before wrapping or storing in an airtight container. Store in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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