Silky Pipeable Caramel
Equipment
Ingredients
Caramel Base
granulated sugar
200 g
glucose syrup
60 g
Cream Stage
heavy cream (hot)
200 g
Finishing
butter (room temperature)
50 g
Instructions
Melt the sugar
Combine granulated sugar and glucose syrup in a heavy-bottomed pan. Heat gently, swirling the pan only — never whisk — until the mixture turns into a smooth golden syrup.
Heat the cream
While the sugar is melting, gently heat the cream in a separate saucepan until it is hot but not boiling.
Add hot cream to caramel
When the caramel reaches 180–185 °C (golden amber), slowly pour the hot cream into the caramel in a thin stream while whisking constantly to prevent seizing.
Cook to pipeable consistency
Continue cooking the caramel mixture to 110 °C for a smooth, pipeable texture.
Add butter and cool
Remove the pan from heat. Stir in room-temperature butter until fully incorporated. Let the caramel cool until it reaches a pipeable consistency.
Original recipe
Storage
Store in an airtight container. Bring to room temperature before piping for best consistency.
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