Photo: Coordination RACHEL XIE Photography VERNON WONG Art direction & Styling NIKKI HO
Recipe by Sharryl Ng, co-founder and executive pastry chef from The Audacious Cakery
1 Cook 160g glucose syrup* and 210g caster sugar in a pot over medium heat, stirring constantly until the mixture turns dark amber.
2 Remove from heat and add 30g salted butter and 350g whipping cream.
3 Return to a low heat and cook, stirring occasionally, until fully incorporated.
*Available at Phoon Huat, 171 Bencoolen Street, tel: 6338-1143.
This article was originally published in Simply Her October 2014.