Vanilla Caramel
Vanilla Caramel
Vanilla Caramel
CARAMEL
Vanilla Caramel
VANILLA CARAMEL
3. Gradually pour the hot creamy vanilla mixture into the caramel
while stirring vigorously with a spatula – be careful as the caramel
will be boiling hot.
5. Add the condensed milk and gelatin mass. Mix with a whisk until
the gelatin has dissolved.
6. Strain the caramel into a measuring cup, and add the room-
temperature cubed butter. Process the mixture thoroughly with
a hand blender, being careful to not let any bubbles form, to obtain
a smooth, glossy caramel.
7. Transfer the caramel to a bowl and cover it with cling film touching
the surface of the caramel. Set it aside at room temperature for
12 hours to stabilize.
TIP
• The finished caramel can be stored in the fridge in an airtight
container for up to 14 days.
2
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com
Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev