For 1,5 kg
- 1 cooking thermometer
- 235g sugar
- 144g buckwheat honey
- 72g glucose
- 580g cream
- 72g butter
- 200g roasted and grinded almonds
- 80g candied ginger in small pieces
- 120g candied oranges cut into cubes
Bake the sugar, the honey, the glucose and the cream in a pan at 119,5°C (390°F), mixing all the time.
Stop the heat and add the butter, then delicately mix the dry fruits and the candied fruits.
Using a blade, spread the caramel on a framed Silpat, 1cm thick. You can also use the cover of a square metal box.
Leave to harden in the refrigerator for at least 5 hours.
To finish, cut the caramels with a kitchen knife in squares of 1 x 3cm.
Caramels can be stored safely in a wrapper or in a metal box, away from humidity.
Three stars in the « Club des Croqueurs de Chocolat » in 2003, « Taste and Health » prize in the « sweet » category in 2005. A pioneer in new flavours, he has worked all over the world and established a treasure trove of taste at La Baule : novel macaroons, colourful cakes, and astonishing com [...]Read more