Caramel Ganache

Chocolate ganache is a popular topping and filling we’ve all heard of, But what is caramel Ganache?

It’s a variation based on the caramel of the French recipe. And I must admit, my taste has always been more of a caramel lover than chocolate, which is why this satisfies my sweet taste.

What is Ganache?

Ganache is a word used to refer to the icing glaze or filling used to fill pastries, fillings, and baked goods composed of heavy cream and chocolate.

Ganache is a great way to enhance any dessert. In addition, if your cake is a bit uneven or has cracked at the top, simply spread a little ganache to hide any imperfections, and you’re ready to go!

You know, who’s going to complain about an extra than Ganache?

However, Ganache is not simply a means to make baked goods appear prettier. Ganache is a great way to impart flavorful, delicious, and rich flavors to your baked goods while giving them a gourmet look.

How to Make Caramel Ganache

There are two methods to create Ganache. The first is simpler as it is similar to traditional chocolate ganache. To make this, you’ll require:

  • 8 oz. of caramel candy
  • 1 cup of heavy cream

It is best to begin by cutting the caramel candy into smaller pieces. After that, you’ll make the heavy cream close to a boiling point, similar to classic Ganache.

Sprinkle the cream heavy over the caramel candy and let them rest for three to four minutes. Stir until the candy is melted.

When the candy is melting, create an Ice bath. The bowl contains the caramel ganache in the ice bath and stirs until it is cool.

By using an electric mixer, beat the Ganache until smooth and thick. It could take as long as 5 minutes. Then you’ve got your Ganache ready!

The second option is below (that’s the recipe, after all), But first, let’s have a look at a few tricks that will make the process much more enjoyable!

If you’re making this for the first time, be sure you have the candy thermometer. This is your most reliable tool for making this recipe. Be sure to monitor the sugar temperature using one of them and bring your Ganache at 226.5degF.

Make sure you warm the heavy cream before when you add it to the caramel, or at a minimum, ensure it’s a room temperature.

Hot, heavy cream cold in hot caramel can make the caramel spill all over the place, and, trust us, sugar can become very hot. So be cautious and be sure to warm your cream!

Lastly, chill the Ganache in an ice-cold tub or the fridge before whipping. If you try whipping the Ganache in hot temperatures, then all the weight and air you’re trying to include will deflate due to the intense warmth from the caramel.

Salted or Unsalted Butter?

It is traditional to make use of salted butter in this recipe. Salted and unsalted butter does not have any major differences on the surface. However, I prefer using unsalted butter (I’m sorry, French cooks everywhere!! ).

Utilizing butter without salt lets me more easily alter the salt levels in the Ganache. This is something I love greatly. You can call me an extreme control fanatic, but I want to know what’s happening in my chocolate and caramel toppings!

How To Serve And Use Caramel Ganache

Like the traditional Ganache, you can make this to decorate cakes, for the ice cream drizzle to drizzle French macarons, or simply serve it alongside some pretzels and apples as a dip.

The possibilities are limitless for this cake. Explore your creativity and tell us what you think by leaving a comment below!

How Do I Create Caramel Ganache

Step 1.

Assemble your ingredients!

To make the sugar base add 1/3 cup of sugar into the saucepot. Place it at a medium-high temperature.

Don’t stir; just let it dissolve in its own time. Once it is melted, then add the third. Place it on the stove for another time and let it melt.

Incorporate the third part, and then melt it once more.

Step 2.

After cooking for a while, the sugar you have melted should appear amber in color.

While you wait, make your heavy cream either by heating it or letting it rise to ambient temperature. This will make sure that the variation in the temperature between your sugar and that of the cream won’t be too extreme.

Pour the cream slowly into the saucepot along with the sugar. The sugar that is melting can be extremely hot, so you need to take your time.

Step 3.

Mix the sugar and heavy cream, then place it back on the heat.

Allow it to reach the point of simmering. Stir until you’ve got a homogenous mixture.

Place an electronic candy thermometer. When it is at 226.5degF, you can take it from the oven.

Put the caramel in a bowl clean, and then add the chopped butter. Stir until the butter is mixed in.

Step 4.

Place the bowl that has the Ganache inside in an ice bath (a bowl filled with ice water) to allow it to cool. Alternatively, you can put it in the refrigerator.

When the Ganache has cool down, mix it using an electric mixer.

Serve and enjoy as you like!

Caramel Ganache

yield: Time to prepare: 5 Minutes Cook time: 10 Minutes Total time: 15 Minutes

This caramel ganache makes an incredible topping for almost every dessert you can think of!

Ingredients

  • 1 cup of granulated sugar + 1 tablespoon
  • Half cup thick cream
  • 3/4 cup unsalted or salted butter chopped

Instructions

  1. To make the sugar base put 1/3 cup of sugar into the saucepot. Set it over a medium flame.
  2. Don’t stir. Simply allow it to melt by itself. After it has melted then, add the third. Set it in the oven once more and allow it to melt.
  3. Incorporate the third part, and melt it all over again.
  4. After sufficient cooking time, your sugar is melted and should be a deep amber-colored color.
  5. In the meantime, you can prepare your heavy cream by heating it or letting it cool to the temperature of the room. This will make sure that the variation in the temperature between both the sugar as well as the creamy doesn’t become too extreme.
  6. The cream should be poured slowly into the saucepan along with the sugar. The sugar that is melting is extremely hot, so make sure you are careful.
  7. Mix the sugar in heavy cream, then set it over the heat.
  8. Let it come to an easy simmer. Stir until you’ve got a homogenous mass.
  9. Use a candy thermometer. When it is at 226.5degF, you can take it off the stove.
  10. Put the caramel in a bowl clean, and then add the chopped butter. Stir until the butter has been incorporated.
  11. Put the bowl with the Ganache inside in an ice bath (a bowl filled with ice water) to let it cool down. You can also place it in the refrigerator.
  12. When the Ganache is cool down, mix it using the aid of a hand mixer.
  13. Serve and enjoy as you like!
Nutrition Information:

YOUNG: 4 – SERVING SIZE: 1

Servings Per Serving: CALORIES: 418TOTAL FAT: 45gSATURATED FAT: 29gTRANS FAT: 2gUNSATURATED FAT: 13gCHOLESTEROL: 125mgSODIUM: 282mgCARBOHYDRATES: 4gFIBER: 0gSUGAR: 4gPROTEIN

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