Salted Caramel
- serving for 3-4
- 0.5 hours
- 2 saucepan
For Caramel
Sugar Mix
caster sugar 100 g
glucose syrup 100 g
Cream Mix
double cream 190 g
glucose syrup 40 g
Seasoning
butter 60 g
sea salt 1.5 tsp
Directions
Heat the cream and glucose
Heat the sugar and glucose until a deep golden brown color without stirring until melted
Whisk the cream mix into the sugar
Heat off and whisk in the butter followed by the sea salt for 3 minutes then cool
Principles
- Heat cream: create a smooth and creamy caramel sauce without any grainy texture or crystallization
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Thread Stage: 106c ; Soft Ball Stage: 112c ; Firm Ball Stage: 118c ; Hard Ball Stage: 121c ;
Soft Crack Stage: 132c ; Hard Crack Stage: 149c ; Light Caramel Stage: 160c; Dark Caramel Stage: 171c - Caramel can be stored in a fridge for up to 2 week
credit to chefthombateman