Salted Caramel

Daniela Vasquez
@daniela-vasquez
10/18/12 04:29:32PM
58 posts

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc :)


updated by @daniela-vasquez: 04/21/15 02:28:59AM
lailalauren
@lailalauren
04/12/17 12:31:48AM
23 posts

Daniela Vasquez:

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc :)

any recipes to share.. <3

Daniel Herskovic
@daniel-herskovic
04/12/17 08:45:09AM
132 posts

Hi there! Making Caramel is a big part of my business. When I first started making caramel in very large batches, I experienced crystallization and had many sleepless nights over it.

Are you adding glucose or any other type of "doctor " or anti crystallizing agent to your recipe? IT could be brown rice syrup, tapioca syrup, corn syrup, etc.... could you tell us how much granulated sugar and how much "doctor" you are using?The way I solved all my problems was by increasing the doctor agent substantially.

lailalauren
@lailalauren
04/17/17 06:26:14AM
23 posts

Daniela Vasquez:

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc :)

do you have a recipe to shre with us please?

Daniel Herskovic
@daniel-herskovic
04/17/17 08:42:28AM
132 posts

I am looking at Ramon Morato's recipe for caramel in his excellent book on Chocolate. It is on page 316. I would actually like to adjust it so it will not be likely to crystallize. In the originial recipe it lists 700 grams of sugar and 150 grams of glucose. I would make the glucose and sugar content equal. So the recipe would be as follows:

750 grams heavy cream

700 grams sugar

700 grams glucose

200 grams fresh butter

2 g sodium bicarbonate

salt/or vanilla to taste

Some people have problems with caramels crystallizing. Some people do not. This recipe is intended for those who have issues with it.

maudlofq
@maudlofq
06/02/17 03:03:22PM
20 posts

Daniel Herskovic:

I am looking at Ramon Morato's recipe for caramel in his excellent book on Chocolate. It is on page 316. I would actually like to adjust it so it will not be likely to crystallize. In the originial recipe it lists 700 grams of sugar and 150 grams of glucose. I would make the glucose and sugar content equal. So the recipe would be as follows:

750 grams heavy cream

700 grams sugar

700 grams glucose

200 grams fresh butter

2 g sodium bicarbonate

salt/or vanilla to taste

Some people have problems with caramels crystallizing. Some people do not. This recipe is intended for those who have issues with it.

I'm having problems with caramel too. I'll try this out. Thank you!

Daniel Herskovic
@daniel-herskovic
06/06/17 08:41:11AM
132 posts

Yes, I think making the quantity of glucose and sugar equal will inhibit crystallization.

Give it a try. See if you like the results. Then I would do some shelf life tests to see how long the caramels can go without going rancid or crystallizing.

Best of luck to you!!

Daniel

Tags

Member Marketplace


Activity

Marita Lores
 
@marita-lores • one month ago • comments: 0
gallery images
DSC_1022 (2) (800x533) DSC_1041 DSC_1032 (2) (800x533) DSC_1043
Marita Lores
 
@marita-lores • one month ago • comments: 0
gallery images
DSC_1022 (2) (800x533) DSC_1041 DSC_1032 (2) (800x533) DSC_1043
Vercruysse Geert
 
Vercruysse Geert
 
Marita Lores
 
@marita-lores • 9 months ago • comments: 0
Pascuas 2019
IMG-20190327-WA0016 IMG-20190318-WA0020 IMG-20190320-WA0020 IMG-20190327-WA0013
Liana Ayala
 
@liana-ayala • 9 months ago • comments: 4
Posted a new Comment on @jessica-osterday:
"Hi Jessica, I have purchased some cocoa butter from Ecuador at Conexion chocolate, it  is really good. Try  to contact them because I don't know if they have..."
Clay Gordon
 
@clay • 10 months ago • comments: 0
Posted a response to "Need New OG Ecuadorian Cacao Butter Supplier"
"Jessica -  The archive does not get a lot of traffic. Try re-posting here:..."