Elastic Flexible Caramel Gel Using Special Ingredients Carrageenan

Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier 20th February 2018
Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier

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


  • 500g Water
  • 150g Sugar
  • 50g Golden Syrup
  • 20g Water
  • 5g Special Ingredients Carrageenan Kappa
  • 3g Special Ingredients Carrageenan Iota


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.

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