- 500g Water
- 150g Sugar
- 50g Golden Syrup
- 20g Water
- 5g Special Ingredients Carrageenan Kappa
- 3g Special Ingredients Carrageenan Iota
Elastic Flexible Caramel Gel Using Special Ingredients Carrageenan
Elastic Flexible Caramel Gel Using Special Ingredients Carrageenan
Create A Flexible Caramel Gel Using Carrageenan Kappa And Carrageenan Iota.
A Variety Of Uses, Excellent With Chocolate, Coffee And Olive Oil
Ingredients
Method
1) Whisk the Carrageenan Kappa and Iota into 500g of the water and set aside.
2) In a pan, heat the sugar and golden syrup with the remaining 20g of water.
3) Continue to heat slowly until the solution caramelises and reaches 150°c.
4) Now add the rest of the water/Carrageenan mix gradually into the pan with the caramelised sugar.
5) Whisk and continue to heat until the caramel is dissolved.
6) Continue to heat until the mixture reaches simmering point and continue simmering for a few minutes then pour the liquid into a container to set.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
