Nama Caramel
Melt in your mouth soft caramel
Equipment
- heavy bottom pot, 21cm square mold
Ingredients
- 500 ml heavy cream 40% fat
- 250 g sugar
- ¼ tsp salt
- 1 tsp vanilla paste
- 1 tbsp glucose (or corn syrup)
Instructions
Preparation
- Lightly brush the oil inside the mold or using the Oil spray.Place on a baking tray lined with parchment paper.Set aside.
- Pour water into a frying pan to chill the caramel and set aside.
Nama Caramel
- 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.
- Constantly stir and when it's reduced in half, add in the rest of the half of the heavy cream.
- Reduce it in half, and add the rest of the heavy cream and continue cooking.
- 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.
- Turn the heat off and put the pot in the water we prepared; keep stirring until the bubbling stopped.Stir in the vanilla paste.
- 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.
- 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.
- Wrap each piece is in parchment paper.
- 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.