120 min
Temperature: Cold
Additional culinary preparation: Bakery
Allergens
Gluten
Gluten
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Fondant 0.025 kg
Isomalt sugar 12.5 g
Glucose 0.013 kg
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)
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) 0.0 mg
Sugars 2382.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.