Smooth Pipeable Caramel

Ingredients

• 50 g Caster sugar
• 30 g Glucose syrup (For the caramelizing sugar.)
• 20 g Whole milk
• 110 g Heavy cream (Minimum 35% fat.)
• 60 g Glucose syrup (For the milk-and-cream mixture.)
• 0.25 tsp Sea salt
• 45 g Butter (At room temperature.)
• 1.5 Vanilla pods (Optional; large pods, for vanilla caramel.)

Steps

1. 1

   In a saucepan, combine the whole milk, heavy cream, 60 g glucose syrup, and sea salt. Heat the mixture to a boil, then remove it from the heat.

2. 2

   Cover the hot milk-and-cream mixture with a clean tea towel to keep it warm while you caramelize the sugar.

3. 3

   In a separate saucepan, heat the caster sugar with 30 g glucose syrup to 180–185°C (356–365°F), until it becomes golden amber caramel.

4. 4

   Gradually whisk the warm milk-and-cream mixture into the caramel to deglaze it.

5. 5

   Cook the caramel to 110°C (230°F).

6. 6

   Strain the caramel into a jug and let it cool to about 60°C (140°F).

7. 7

   When the caramel reaches about 60°C (140°F), blend in the room-temperature butter with a hand blender.

8. 8

   Pour the caramel into a container and cover it with cling film placed directly on the surface.

9. 9

   Let the caramel cool to room temperature until it reaches a pipeable texture.

10. 10

    Pipe or spread the caramel onto your cake, or use it as a filling for small tarts or cakes.

Notes

Yield: enough for one 16 cm cake insert or filling for 4 small tarts or cakes. The source mentions additional caramel tips in a pinned comment but does not include them here.

Nutrition per serving

• dessert
• filling
• vegetarian
• gluten-free
• stovetop
• caramel
• baking