Ingredients
- 450 gr. sugar
- 420 gr. heavy cream
- 100 gr. butter
- 1 gr. salt
- 260 gr. white chocolate
- 120 gr. PreGel Butterscotch Traditional Paste
Method
- Coat a 23×23 frame or pan with butter.
- In a tall, heavy saucepan, combine all ingredients except white chocolate.
- Over medium-high heat, stir and bring to a boil.
- Once the mix starts boiling, stop stirring and cook until a candy thermometer reads 117 °C.
- Remove from the heat and immediately add the white chocolate in a few additions.
- Pour into prepared frame or pan, and allow to cool.