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Home / Cinnamon Vanilla Caramels

Cinnamon Vanilla Caramels

Cinnamon Vanilla Caramels

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

Ingredients

1000g (35.3oz)
150g (5.3oz)
300g (10.6oz)
500g (17.6oz)
500g (17.6oz)
38g (1.3oz)
13g (0.5oz)
60g (2.1oz)
60g (2.1oz)

* can be replaced with

Method of Preparation

  1. Combine the sucrose, glucose syrup and the water in a large non-reactive pot and cook to a deep caramel color.
  2. Meanwhile, combine the heavy cream, butter, , fleur de sel, and in a saucepot and bring to the boil. Once boiling, remove from the heat and keep warm.
  3. When the sugar has reached a deep caramel color, slowly deglaze the caramel with the hot cream mixture.
  4. Once all of the hot cream mixture has been added into the caramel, cook the mixture to 124°C/255°F.
  5. Pour the caramel out into a prepared frame.
  6. Allow the caramel to sit undisturbed until completely cool, preferably the next day.
  7. Cut the caramels into the desired shape and wrap.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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