Gastronomixs

Gingerbread caramel

The composition of this particular caramel prevents the syrup from caramelising and crystallising. The caramel has a perfect crunch and will not stick to your teeth, which is an important precondition for a well-made piece of caramel. The open texture of these caramel shards also prevents your guests from breaking their teeth when taking a bite. 

Gingerbread caramel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

150

g

fondant

75

g

isomalt sugar

75

g

glucose

10

g

mixed spice

Preparation method

  • Heat the fondant, isomalt, and glucose to 155°C.
  • Remove the mixture from the heat and leave to infuse to 160°C.
  • Allow the sugar mixture to cool down to 120°C and then quickly and briskly stir in the mixed spice and pour the mixture onto a silicone mat.
  • Break the confectionery into pieces and grind to a fine powder in a blender.
  • Store the confectionery in an air-tight container with silicone granules.
  • Sprinkle the powder onto a silicone mat and place into an oven pre-heated to 150°C for two minutes.
  • Allow to cool, break it into pieces and store in an air-tight container with silicon granules.

Serving suggestions

  • As part of a dessert with fried apples, spiced ice cream, and almond crumble.
  • Served with tarte tatin and vanilla ice cream.
  • As part of a dessert with chocolate, mandarins, and ginger nut ice cream.

Previous page