Pure Soy Sauce Caramel
PREPARATION
- Put A and whipping cream (half of the portion) in a non-stick frying pan, and constantly stir over medium heat using wooden spatula. Once boiled, lower the heat and cook until the mixture turns to light-brown color with appropriate thickness.You can check the appropriate thickness by placing a dip of the mixture into a bowl filled with water and ice, and see if the mixture solidifies and forms a drop.
- Pour in the remaining whipping cream and soy sauce all at once into STEP1, and cook until thickens.
- Pour STEP1 into a pan covered with parchment paper. Once cooled down to room temperature, refrigerate for about an hour until hardens.
- Cut the caramel into sizes you like, and wrap each piece with parchment paper.
| Servings | 2 servings |
|---|---|
| Calories (1 serving) | 541 Calories |
| Sodium (1 serving) | 1.1 g |
Ingredients
30g Brown sugar
30g Granulated sugar
30g Honey
30g Starch syrup
30g Unsalted butter
100ml Whipping cream
10ml REGULAR SOY SAUCE
PREPARATION
- Put A and whipping cream (half of the portion) in a non-stick frying pan, and constantly stir over medium heat using wooden spatula. Once boiled, lower the heat and cook until the mixture turns to light-brown color with appropriate thickness.You can check the appropriate thickness by placing a dip of the mixture into a bowl filled with water and ice, and see if the mixture solidifies and forms a drop.
- Pour in the remaining whipping cream and soy sauce all at once into STEP1, and cook until thickens.
- Pour STEP1 into a pan covered with parchment paper. Once cooled down to room temperature, refrigerate for about an hour until hardens.
- Cut the caramel into sizes you like, and wrap each piece with parchment paper.
