This Caramel is simply amazing! You can totally serve it with everything that’s sweet. Wonderful on toasts for breakfast, over a melted Brie or Camembert wheel, over pies and cakes or on fresh fruits. Be careful, you could become hooked!
|Prep time: 5 minutes|
|Cooking time: 7 to 10 minutes|
|Servings or yield: 1 ½ Cup|
|Difficulty level: Easy|
|150 g Balsamumm Bianco|
|100 g maple syrup|
|60 g of butter|
|125 g of whole liquid cream 35%|
|1 pinch salt flower|
Cut butter into pieces and set aside in the refrigerator.
Heat cream in a saucepan over low heat so that it is hot when mixed with Balsamumm and maple syrup, about 3 minutes.
Heat in another saucepan over medium heat, Balsamumm and maple syrup and bring to a temperature of 180 ° C. Add the hot cream in the caramel several times by emulsifying with a whisk. Bring to 116 ° C. Add butter in pieces, gradually. Emulsify with a whisk to homogenize.
Transfer in jars. Wait for cooling before closing. Caramel can be stored for 1 month in the refrigerator.