Flexible Caramel Gel Recipe

This versatile caramel gel recipe, featuring Special Ingredients Carrageenan Kappa and Carrageenan Iota, creates a perfect addition to your desserts. Enjoy it paired with chocolate, coffee, or olive oil for an exceptional culinary experience.

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine Molecular

Servings 4

Equipment

Precision Scale

Ingredients

500 gr Water
150 gr Sugar
50 gr Golden syrup
20 gr Water
5 gr Carrageenan Kappa
3 gr Carrageenan Iota

Instructions

Prepare the Carrageenan Mix:
In a mixing bowl, whisk 5g of Carrageenan Kappa and 5g of Carrageenan Iota into 500g of water. Set the mixture aside.
Heat the sugar and syrup:
In a saucepan, combine 150g of sugar, 50g of golden syrup, and 20g of water. Heat the mixture over low heat, stirring occasionally, until it caramelises and reaches a temperature of 150°C (302°F).
Incorporate the Carrageenan Mix:
Gradually add the prepared Carrageenan mixture to the pan with the caramelised sugar. Whisk continuously to ensure the caramel dissolves completely.
Simmer the mixture:
Continue heating the mixture until it reaches a simmering point. Let it simmer for a few minutes while whisking occasionally to achieve a smooth consistency.
Set the Caramel Gel:
Pour the hot mixture into a suitable container. Allow it to cool and set at room temperature or in the refrigerator.

Notes

Tips for Perfect Caramel Gel:

Consistency Check: Make sure to whisk the Carrageenan mixture thoroughly to avoid any lumps.
Temperature Precision: Use a candy thermometer to ensure the caramel reaches the perfect temperature of 150°C (302°F).
Setting Time: Let the mixture set undisturbed to achieve the best gel texture

Keyword Carrageenan Iota, Carrageenan Kappa, Golden Syrup, Sugar, Water