4 ounces of one stick of unsalted butter
3 1/2 ounces by weight or 2/3 cup of brown sugar
Dark maize syrup weighing 5 1/2 ounces by weight and 5 fluid ounces.
One kosher salt pepper
Lemon juice from one quarter.
1 cup (4 1/2 ounces by weight) of flour


1) Place all of the ingredients in a small, heavy saucepan over medium-high heat, excluding the flour.
2) Boil while frequently stirring. Stir continuously for two minutes after the mixture reaches a boil.
3) Turn off the heat and gradually add the flour, stirring after each addition to ensure that it is combined.
4) Refrigerate or allow to cool to room temperature before using. (If the mixture is refrigerated, let it warm up to room temperature before cooking.)
5) Set the oven to 350°.

6) Use a metal soup spoon or a number 50 disher to portion out the mixture onto a baking sheet or backing pan lined with parchment paper.
7) Because cookies spread out wildly, space out the dollops by 6 to 8 inches.
Bake for 18 minutes, or until a rich mahogany color.
8) To shape into cups, place the hot candy disks on the bottom of upside-down ramekins or custard cups using a metal spatula. (If you don’t have a ramekin for each disk, they’ll set before you can use them all.)
9) If you move swiftly, the disks will take the shape of the cups.
10) Remove when cold and store wrapped with paper towel inside re-sealable plastic bags.

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