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Wanted: Liquid Salted Caramel Recipe
March 9, 2006
1:24 am
ooglewoogle
New Member
Forum Posts: 2
Member Since:
March 9, 2006
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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

March 16, 2006
4:04 pm
ooglewoogle
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Forum Posts: 2
Member Since:
March 9, 2006
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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

March 17, 2006
3:55 am
Hans-Peter Rot
USA
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Forum Posts: 1462
Member Since:
August 1, 2006
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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.

October 2, 2012
9:36 pm
Daniela
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Forum Posts: 5
Member Since:
August 10, 2012
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You can add salted butter, it makes it fudgy and smells delicious