Luis Amado Cardamom Caramel

Posted by: Lake Michigan College

*This recipe has not been tested or edited by the AUI test kitchen.

Active Time

0 Hour
25 Minutes

Total Time

1 Hour
45 Minutes

Assembly

36.7 oz Heavy cream 1040 g Heavy cream

13.4 oz Granulated sugar 380 g Granulated sugar

6.4 oz Glucose Syrup 180 g Glucose Syrup (505092) (505092) Qty: 1

4.3 oz Inverted Sugar 122 g Inverted Sugar (505093) (505093) Qty: 1

0.3 oz Coarse salt 7 g Coarse salt

0.0 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 1 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

1.8 oz Butter 50 g Butter

1.1 oz Cocoa Butter granulated, 2.5Kg 31 g Cocoa Butter granulated, 2.5Kg (750021) (750021) Qty: 1

0.2 oz Cardamon, freshly ground 6 g Cardamon, freshly ground

Cook cream, sugar, glucose, invert sugar and vanilla bean to 119 C/ 246 F. Add butter, cocoa butter and freshly ground cardamom and stir until well combined. Return to the heat to ensure a temperature of 119 C/ 246 F. Mix well and frame or mold as needed.