Simmer, stirring and scraping continuously to prevent a milky buildup from forming around the sides or scorching along the bottom. Continue cooking and scraping until mixture is as thick and dark as chocolate pudding and reduced to about 2 1/3 cups (24 ounces), about 30 minutes. Again, if this process is moving too slowly or too rapidly, simply adjust the heat. If you’re using a scale, the pot will weigh 25 ounces less than when you started. Transfer to a wide dish (such as a 7- by 11-inch baking dish), cover with plastic, and refrigerate until thick and cold, or approximately 70°F (21°C), about 1 hour.
Published at Wed, 13 Jun 2018 10:28:13 +0000