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Elastic, flexible caramel gel

Made with Carrageenan
Author: Redaktion
Keyword: Caramel, Dessert, Molecular Gastronomy
Metric - US Customary

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