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    KICA academy

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    KICA academy

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    © All Rights Reserved
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    42 views3 pages

    Vanilla Caramel

    Uploaded by

    sanaamohamme
    KICA academy

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    VANILLA

    CARAMEL
    Vanilla Caramel

    VANILLA CARAMEL

    Ingredients Total weight: ~ 417 g 100%

    • Glucose/corn syrup 60 g 14%


    • Sugar 60 g 14%
    • Whipping cream 35% 170 g 41%
    • Water 23 g 6%
    • Butter 82% 50 g 12%
    • Sea salt 2g <1%
    • Gelatin mass 15 g 4%
    • Sweetened condensed milk 37 g 9%
    • Vanilla 1 pod <1%

    1. Add the whipping cream, salt and vanilla seeds to a saucepan,


    and bring the mixture to a boil. Take it off the heat and set aside.

    2. Meanwhile, add the sugar, glucose syrup and water to a separate


    saucepan. Place the saucepan over medium heat and let the
    mixture caramelize until it turns amber in color (185 °C / 365 °F).

    3. Gradually pour the hot creamy vanilla mixture into the caramel
    while stirring vigorously with a spatula – be careful as the caramel
    will be boiling hot.

    4. While occasionally mixing with a whisk, heat the caramel until it


    reaches 105 °С / 221 °F. Remove the saucepan from the heat.

    5. Add the condensed milk and gelatin mass. Mix with a whisk until
    the gelatin has dissolved.

    6. Strain the caramel into a measuring cup, and add the room-
    temperature cubed butter. Process the mixture thoroughly with
    a hand blender, being careful to not let any bubbles form, to obtain
    a smooth, glossy caramel.

    7. Transfer the caramel to a bowl and cover it with cling film touching
    the surface of the caramel. Set it aside at room temperature for
    12 hours to stabilize.

    TIP
    • The finished caramel can be stored in the fridge in an airtight
    container for up to 14 days.

    2
    www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

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