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!
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.
Ingredients
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