Soft Caramels
Ingredients
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- 1
Split the half vanilla bean and scrape the seeds into the cream.
- 2
Heat cream + vanilla to a simmer.
- 3
Cook sugar + glucose dry until blond caramel.
- 4
Deglaze with the hot cream in 3 additions (watch for splatters).
- 5
Add the butter, cook to 118°C while stirring.
- 6
Pour into a buttered frame on an acetate sheet.
- 7
Cool 4h at room temperature.
- 8
Cut into rectangles, wrap in cellophane paper.
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Per 100g
Allergens
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