Glucose A (can be substituted with syrup)
Sea salt (can be substituted with regular salt)
Vanilla pod (can be substituted with vanilla extract)
Glucose B (can be substituted with syrup)
Unsalted butter (softened)
How to make vanilla sea salt caramel sauce
Deal with the jam jar first. First, pour the jam bottle with the cap into boiling water and keep heating the jam bottle to boil for about 1min, so that the jam bottle is thoroughly sterilized. When the jam jar is done, invert the jar onto a cooling rack to dry, spray with a little alcohol and wipe clean with kitchen paper. (Afterwards, invert and dry in a preheated oven at 160°C for about 1-2min)
Pour the light cream, glucose A, sea salt and vanilla pod (cut open and scrape the seeds) into a saucepan. Bring the cream to a boil over medium heat and remove from heat.
When the pan is hot, add about 1/3 of the granulated sugar, dry-roast the sugar and shake the pan evenly, let the sugar melt until light golden color, add about 1/3 of the granulated sugar and continue to heat until light golden color (you can stir slightly with a long wooden spoon during this period), add the last of the granulated sugar and dry-roast until light amber color.
Add the glucose B to the pan and continue to heat the mixture at 150°C until it is a darker amber colour (be careful not to cook it to a paste, judge the state by yourself).
That’s the color.
When the caramel is a deep amber colour, add the light cream from step 2 in small batches to the caramel, stirring quickly with a long wooden spoon, mix the two together and bring the mixture to a boil again.
If you want to make sweet caramel hearts with this recipe, we suggest replacing 30-35g of light cream with whole milk in equal amounts.
3. If regular salt is used instead of sea salt, it is recommended to reduce the amount of salt to 1g.
4. glucose can play a role in water retention and anti-crystallization, and is about 80% as sweet as granulated sugar.
5. Glucose has a lower coking point than sugar, and because of its thick texture, if the sugar is mixed with glucose at first and heated to a temperature of Caramelization, not only because of the tendency of glucose to coat the sugar granules, which can lead to sand turning, but also because of the lower caramelization point of glucose, which can lead to finished product Bitterness appears.
6. Note that the jam bottle is resistant to high temperature, some glass bottles are not resistant to high temperature, over hot water will be fried.
7. If the glucose is too thick, you can use your hands to weigh it, and wet your hands with water for easy grasping. You can use the microwave to beat the glucose on medium-high heat for 20s in advance, and then add it when it becomes thinner (water syrup itself is thinner, don’t worry).