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Nama Caramel

Melt in your mouth soft caramel
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Cook Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 500 ml heavy cream 40% fat
  • 250 g sugar
  • ¼ tsp salt
  • 1 tsp vanilla paste
  • 1 tbsp glucose (or corn syrup)

Equipment

  • heavy bottom pot, 21cm square mold

Method
 

Preparation
  1. Lightly brush the oil inside the mold or using the Oil spray.
    Place on a baking tray lined with parchment paper.
    Set aside.
  2. Pour water into a frying pan to chill the caramel and set aside.
Nama Caramel
  1. Put in your sugar, salt, 1/3 of heavy cream, and a tablespoon of glucose or corn syrup into the pot and start cooking on medium-high heat.
    Glucose prevents the sugar from crystallizing in the caramel.
    Stir until sugar dissolves and start bubbling.
  2. Constantly stir and when it's reduced in half, add in the rest of the half of the heavy cream.
  3. Reduce it in half, and add the rest of the heavy cream and continue cooking.
  4. Stick in the candy thermometer and bring it to 115°C  (239℉) if you have one. 
    It takes about 12 to 15 minutes from start to finish.
  5. Turn the heat off and put the pot in the water we prepared; keep stirring until the bubbling stopped.
    Stir in the vanilla paste.
  6. To check the consistency of the caramel, drop a little bit of caramel on the ice cube.
     Let it sit for several seconds, and when you touch it, if it is soft to touch, it’s OK to go.
  7. Let stand uncovered until it comes to room temperature, and then chill in the freezer for 10 minutes.
    Take it out while it still has some flexibility, not freeze; it's good to cut.
    Take out from the mold and cut into the desired size.
  8. Wrap each piece is in parchment paper.
  9. You can keep it in the freezer and it will last more than a couple of months in an airtight container or a Ziploc bag.