Three stages of caramel//Sauce, sticky caramel, toffee
Especially for you, I tortured one caramel so that you know what the different stages of its boiling look like🤓☝️
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Cream 33-35% 250g
Cane sugar 140g
1/4 - 1/2 tsp. salt (to taste)
Glucose syrup or honey 1 heaped tbsp
Butter 100g
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I put everything in a saucepan at once, put it on medium heat.
I don’t stir it much for the first 5 minutes, and then I take a spatula in my hands and don’t go anywhere - the thicker the mass becomes, the greater the risk of burning it☝️
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This process is filmed in more detail in our videos on the YouTube channel, look for it in the assortment of cakes, Picnic and Twix sticks.
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I sometimes change the amount of sugar and butter and see how it affects the thickness and texture.
And here's a tip - you can safely remove 20-30g of both, without harming the viscosity of the future caramel😉
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Undercooked caramel after the refrigerator is similar in consistency to thick condensed milk. Suitable for soaking biscuits, for sauce for ice cream, apple pie or cupcake👌
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Overcooked viscous caramel - stretches like in Snickers, has a slight gloss, holds its shape well if rolled into sausages or balls, great for filling cakes, where it is important that the caramel layer is visible😍
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Overcooked caramel is a real toffee. It will make good candies, but you can only add it to dessert in small pieces, there is a big contrast in density with any cream and ganache🧐
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👀Watch the video to see what to do if the caramel is overcooked and the butter starts to separate😉☝️
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And a couple more useful things🤗
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👉Caramel does not get along with gelatin mousses🙅🏻♀️. Condensation will form between them and they will ride on each other. If you want to see them in one dessert, there must be something with the ability to absorb between them. Usually I use nuts, shortbread cookies or just a sponge cake😉
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👉If the finished caramel has been in the refrigerator for several days and has started to crystallize, it can be saved😉 Heat it up, add 1-2 tsp of glucose and boil, stirring constantly for 4-5 minutes. Cool by pouring from mold to mold🙌
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Well, don't be afraid of your failures, kittens, new textures for your future desserts are born in them😉👌
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I'll go eat some toffee☺️...