• Thursday, August 17, 2017

Salted Caramel

Salted Caramel Ice Cream and Candied Peanuts
March 11, 2014
Ingredients

Salted caramel ice cream:
3000 ml milk
1000 g organic sugar
940 g yolks
30 g Maine sea salt
500 g heavy cream

 

Candied peanuts:
1 lb peanuts
6 oz organic sugar
1.5 oz corn syrup
2.5 oz butter

 

Candied popcorn:
1 quart plus 1 pint popcorn
6 oz organic sugar
1.5 oz corn syrup
2.5 oz butter

 

Caramel tuile:
300 g organic sugar
90 g butter

 

Fudge sauce:
4 1/2 cups water
10 oz cocoa powder
2 lb corn syrup
2 lb 14 oz organic sugar
2 lb bittersweet chocolate
2 lb butter
1/3 cup vanilla extract1 1/2 tsp salt

 

Directions

Salted caramel ice cream: Make dry caramel with larger amount of sugar. Deglaze with milk. Bring back to boil. Temper in yolks with smaller amount of sugar and cook to anglaise. Strain; add sea salt and heavy cream.

Candied peanuts: Toast peanuts in oven. Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in peanuts.

Candied popcorn: Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in popcorn.

Caramel tuile: Make dry caramel. Whisk in butter. Pour onto silpat, robo-coupe, sift and bake at 300.

Fudge sauce: Warm water, cocoa powder, corn syrup and sugar. Add chocolate and butter. Simmer until thick. Add vanilla extract and salt.

Galavante Videos

The Insider Experience
The Insider Experience
A Few of Our Favorite...
By Christine McDonald In fashion-focused New York City, it’s often shoes, watches, and handbags... more>>