Seventy% - Topic: Wanted: Liquid Salted Caramel Recipe

Hans-Peter Rot on Wanted: Liquid Salted Caramel Recipe

Fri, 17 Mar 2006 03:55:04 +0000

How long and at what temp are you cooking the caramel before adding the butter and cream? The longer and hotter you cook it, the more moisture will evaporate, but since you're adding cream, you might want to take the cooking process a little longer. With butter, I don't know, perhaps it's best to stay on the safe side (for experimentation at least) since it will solidify.

ooglewoogle on Wanted: Liquid Salted Caramel Recipe

Thu, 16 Mar 2006 16:04:54 +0000

I just reread my original post again and I think its a bit vague. To be a bit more specific...its the composition of the liquid caramel I am interested in.

I have been messing around with caramelising a sugar/water solution...and adding various amounts of butter/cream to the mix once caramelisation occurs...but I'm not getting there yet.

Any ideas anyone?

thanks
Glen

ooglewoogle on Wanted: Liquid Salted Caramel Recipe

Thu, 09 Mar 2006 01:24:15 +0000

Hi there...

I have had a bit of a hankering towards liquid salted caramel truffles of late (a la L'artisan du Chocolat)...but needless to say they severly dent my wallet, so thought I would investigate making some of these at home.

Can any of you fine chocolatiers/chocolatados share a recipe or point me down the path to liquid salted caramel bliss? :)

Any help very mch appreciated.

Glen