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Sauces
The Perfect Caramel
A classic caramel recipe featuring glucose syrup, heavy cream, and butter. Control the color and depth of flavor by adjusting the cooking temperature.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine the glucose syrup and sugar.
2
Heat the mixture to 170–180 °C, adjusting the cooking temperature to achieve your desired color and richness.
3
Stir in the hot heavy cream and butter.
4
Season with salt to taste.
5
The caramel can be left smooth or whipped, depending on your preference.
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