Confectionery caramel
4 servings
40 minutes
Candy caramel is a true magic of sugar art born from the depths of European gastronomy. This recipe, based on liquid glucose and fondant, allows for the creation of a smooth, elastic mass capable of taking on the most whimsical shapes. Warm, pliable caramel in the hands of a master transforms into exquisite figures that shine like precious gems. Its taste is a delicate balance of sweetness with a creamy texture, making it an ideal decoration for desserts or a standalone treat. The uniqueness of this caramel lies in the possibility of creative expression: it is shaped under incandescent light, acquiring unique shades and forms that inspire confectioners to create true works of art.
1
First, wet your hands with water, then take the glucose and place it in the pot where we will melt it.
- Liquid glucose: 200 g
2
Do the same with the fondant.
- Fondant: 100 g
3
After everything melts, pour it onto a silicone mat and start cooling (while shaping it into a sausage), be careful with your hands - the mass is hot.
4
Under a regular light bulb, create everything your soul desires (paint the bulb purple beforehand).