The recipe for berlingots

Ingrédients

• 250 g sugar
• 50 g glucose syrup
• 100 g water
• Natural flavoring (dosage according to the instructions on the packaging)
• Liquid sugar coloring (optional)

Matériel

• Silicone mat
• Cooking thermometer

Préparation

1. Prepare the sugar
   In a saucepan, bring the sugar and water to a boil. Add the glucose, then continue cooking. When the mixture reaches 120°C, add the natural flavoring and the coloring (about ten drops depending on the desired result), and cook until it reaches 162°C over high heat. Dip the bottom of the saucepan in cold water to stop the cooking.
2. Make the berlingots
   Pour the sugar into 2 places on a silicone mat. Put a few drops of coloring on one of the portions of sugar. While the sugar cools, gather each of the portions together to form two balls. Be careful, it is very hot, you must use gloves! Satinize the uncolored sugar by stretching and folding it several times. The sugar will become opaque and turn white. Make a thin log with the white sugar and arrange it in a zigzag pattern on the colored sugar. Roll the whole sugar together to form a striped log of white sugar. Continue rolling to thin it down to a diameter of 5 mm. Cut every 1 cm with a pair of scissors, twisting the log a quarter turn before each cut to form the berlingots. Let cool completely, making sure to separate the candies well. Store away from moisture.