Made with Carrageenan
Recipe for elastic, flexible caramel gel
Ingredients
- 500 gram Water
- 150 gram Sugar
- 50 gram Light syrup
- 20 gram Water
- 5 gram Special Ingredients Carrageenan Kappa
- 3 gram Special Ingredients Carrageenan Iota
Instructions
- Whisk the 500 g of water, Carrageenan Kappa and Carrageenan Iota together.
- Pour sugar, light syrup, and the 20 g of water into a saucepan and slowly heat to 150 degrees Celsius (302 degrees Fahrenheit).
- Now add the water/carrageenan mixture a little at a time.
- Whisk until the caramel is dissolved.
- Heat until it simmers, and let it simmer for 2-3 minutes.
- Pour the liquid into a container to set.
- The caramel gel can be used for many different things.
- It is fantastic with chocolate, coffee, and olive oil.
Notes
Special Ingredients Carrageenan Kappa
Special Ingredients Carrageenan Iota
Special Ingredients Carrageenan Iota