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salted caramel

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salted caramel


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Tempo de preparo

20 min(s)


10 servings

Rafael Tocchetto

  • Ingredients
  • Recipe
  • Refined sugar - 1 cup240 g
  • Water - 4 col. of soup60 g
  • Glucose - 1 Col. of soup15 g
  • Fresh cream - 1 cup210 g
  • Butter60 g
  • Fleur de sel or salt of your choice10 g
  1. This salted caramel is delicious, the salt is perfect on point. Caramel can be used in a variety of ways, from chocolate-based desserts to simple ice cream. My recipes are made to work, dedicate yourself! If you liked the recipe, be sure to like it! 😉😉 Good preparation!
  2. Heat the cream without letting it boil; Mix the sugar with the water and glucose in a pan and bring to a high heat without stirring until it starts to boil; Use a damp cooking brush to clean the edges and prevent sugar crystallization (optional); do not touch! When the syrup is caramel-colored (180°C approximately), remove from the heat and carefully add the hot cream. Return to heat and mix well to dissolve completely. Add the butter and mix; Remove from heat and stir in salt; Wait for it to cool and store in the fridge. Remove from the fridge 30 minutes before serving. If you need help, call me on Instagram @chefrafatocchetto Bon appetit!!! 😋😋😋 Note: Quantities expressed in spoons and cups may be inaccurate for each person. Ideally, use a digital scale.

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