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The key thing is to continuously whisk the mixture.
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While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny.
Continue whisking.
Whisk continuously for a few minutes (use an electric whisk if you prefer) until the mixture is thick and frothy.
Continue to cook, whisking continuously, until mixture is very thick.
Whisk continuously until you get a pouring cream consistency.
Bring to a boil and whisk continuously until the mixture comes together.
Bring to the boil over a medium heat, stirring continuously with the whisk.
Whisk continuously for a few minutes until the mixture is thick and frothy.
Whisk continuously by hand for five to six minutes, until the sugar has dissolved and the mixture is warm.
If using a sugar thermometer, whisk continuously for 2 minutes, or until it reads 70-75C – whicomesr comes first.
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