Homemade Creamy Caramel
by Editorial Staff
Simply unrealistically delicious creamy caramel is obtained from this recipe! It can be either a filler for donuts, pastries, cupcakes, or a layer of cakes or pies. Creamy caramel can be used as a topping for ice cream, pancakes, coffee, waffles. Or just eat with a spoon! 🙂 Versatile and delicious! Join us!
Ingredients
- Fat cream – 210 g
- Sugar – 240 g
- Glucose syrup (or invert syrup) – 110 g
- Butter – 290 g
- Salt – 5 g
- Gelatin – 5 g
- Water – 30 g
Directions
- I combine gelatin with cold water, mix, leave to swell.
- The cream must be hot at the time of use. I heat it up in the microwave or on the stove.
- In a saucepan, I combine sugar and glucose and put them on the stove over medium heat.
- I cook caramel up to 165-170 degrees, until light amber color. During cooking, I do not interfere with a spoon, but simply roll it from side to side.
- Then I remove from heat, or reduce heat to a minimum, and add HOT cream. Be careful not to burn yourself! The mass will boil. Gently, but thoroughly, mix with a silicone or wooden spatula until smooth and return to the stove.
- Boil caramel over medium heat to 108 degrees.
- I take it off the fire. I add the swollen gelatin, mix.
- Then add chopped softened butter in small pieces. I punch with an immersion blender until smooth.
- While the caramel is hot, it is liquid, but as it cools, it will become denser and more stable.
- I filter it through a fine sieve to get rid of possible lumps of something that has not dissolved and large air bubbles.
- I close it with foil in contact and put it in the refrigerator for 5-6 hours to stabilize.
- After the time has passed, the creamy caramel is ready for use. It will be dense and thick.
- If the caramel is slightly warmed, it will become liquid and flowing again.
Enjoy your meal!
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