Ingredients
- 375 g sugar
- 100 g water
- 155 g heavy cream
- 375 g (1 can) evaporated milk
- 315 g glucose syrup
- 100 g water
- 22 g butter
- 4 g ground salt
- 1 tsp vanilla extract
Steps
- Set a 15 mm ganache frame on parchment paper and set a barrier to leave a 10 cm by 33.5 cm space. Set a weight on the barrier to keep it in place when the caramel is poured in.
- Combine sugar and water and set on heat to dissolve the sugar and boil.
- Bring cream to a light simmer and keep warm.
- Combine evaporated milk and glucose and set on heat until glucose dissolves, then keep warm.
- Continue to cook sugar until it caramelizes to light amber colour, 375 °F.
- Immediately but slowly stir in second measure of water to cool to 250 °F, then stir in cream, then evaporated milk mixture.
- Cook to 230 °F, stirring frequently.
- Add butter and continue to cook to 239 °F, stirring constantly.
- Cut heat. Sift salt over caramel and stir in well until even distributed.
- Let cool until bubbling stops and caramel cools below 200 °F. Stir in vanilla extract.
- Immediately transfer to frame. Spread evenly to edges, then cover with a piece of parchment paper and smooth.
- Cool several hours, then cut into squares and wrap each in parchment paper.
Dish Types:
Main Ingredients: