Gianduja Caramel "Mud"
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
64
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Special equipment: candy thermometer In a small pot set over medium-low heat, add the cream and the invert sugar and cook until warmed through, then set aside
2
In a small pot set over medium-high heat, add 110 grams water, the glucose and sugar and bring to a light caramel, a candy thermometer will read 356 degrees F (180 degrees C)
3
Add the vanilla bean and seeds
4
Stir in the cream mixture slowly and carefully, as the caramel will bubble and rise
5
Place the Gianduja chocolate in a medium bowl and pour the hot cream mixture over the top, using a whisk to blend together
6
Remove the vanilla bean, then add the butter and use an immersion blender to emulsify
7
Cover the surface of the caramel with plastic wrap to prevent it from drying out
8
When cool, pour the caramel into shot glasses and top with cookie crumbles, then serve