Caramel crystal
120 min
Suitable for vegans
Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
Elaboration
- Boil some Isomalt sugar, fondant and liquid glucose until it reaches 165 ºC.
- Pour the mixture over parchment paper, cover with another piece and roll with a rolling pin until reaching a thickness of half mm.
- Once cold, chop and add to the Thermomix to obtain caramel dust.
- Using a chinese colander sprinkle over a black tray covered with parchment paper. Making sure that the caramel dust covers the paper well.
- Bake at 100 ºC until the dust turns into liquid and transparent.
- Take out from the oven and cover with parchment paper sticking both papers together.
- Allow it to cool. Make big chunks by hand.
Nutritional information (1 portion)
Energy
5927.78
kcal
Carbohydrates
2456.95
g
Proteins
0.0
g
Lipids
0.0
g
Fiber
0.0
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
0.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
625.0
mg
Sugars
2377.5
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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