caramel soil

steve bennett

steve bennett

6th May 2013
steve bennett

caramel soil

interesting way to add caramel flavour in a different texture to dishes, without having nougatine type textures.


  • 345g caster sugar (A)
  • 350g glucose syrup(A)
  • 500g double cream(A)
  • 100g unsalted butter(A)
  • 65g maltodextrin tapioca (B)


in a heavy bottomed pan, heat (A) to 110C, or until a strong golden caramel colour/flavour is achieved.
take 210g of the resulting caramel sauce, and mix with (B) to form a 'soil' like texture.

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