| • | 300 g. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 100 g. sugar |
| • | 100 g. isomalt |
| • | 7.5 g. cornstarch |
| • | 4 g. salt |
| • | 200 g. glucose |
| • | 18 g. glycerin |
| • | 36 g. butter |
| • | 3 g. smoked paprika |
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| Method: |
| 1. | Combine sugar, isomalt, cornstarch and salt in a medium pot and warm slightly. |
| 2. | Add glucose, glycerin and Red Jalapeño Puree and cook to 110°C or 230°F. |
| 3. | Add butter and smoked paprika and cook to 116°C or 240°F. |
| 4. | Pour out onto a pan prepared with silicone mat and caramel rulers or frame. |
| 5. | Pour into pan prepared with silicone mat and caramel rulers. |
| 6. | Cool to set. Cut to desired size and wrap in wax paper or candy wrapper. |
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