ItabercoItabercoLearn how to create a silky, professional caramel sauce and transform it into a custom menu item using Itaberco Flavor Compounds. In this tutorial, Chef Steve Konopelski demonstrates the technique using our Cookie Butter Flavor Compound, but the same method can be used with any of Itaberco's 65+ flavors to create signature caramel sauces tailored to your menu.
The possibilities are endless, and we're here to help you make it your own.
Pastry Fillings | Cakes | Chocolates | Milkshakes | Plated Desserts | Ice Cream | Gelato | Specialty Coffee Beverages | Dessert Cocktails ... and countless custom applications
Ingredients:
Instructions:
Step 1: Prepare the Sugar Base
➤ In a pan, combine water, a splash of honey, and sugar.
➤ Mix with your hands until the sugar is completely hydrated and reaches the consistency of wet sand to prevent crystallization during cooking.
Step 2: Cook the Caramel
➤ Cook the sugar mixture over medium heat until it reaches the blonde caramel stage. Do not overcook, as a burnt sugar flavor will mask the flavor compound.
➤ Once at the blonde stage, mount in the butter and mix until completely melted.
➤ Stream in the heavy cream and mix until everything is fully emulsified.
➤ Return the mixture to a boil for just a moment or two, then remove it from the heat.
Step 3: Flavor the Caramel
➤ Once the caramel is off the heat, add your chosen flavor compound at a 3% to 5% usage ratio (4% is a perfect middle ground).
➤ Whisk vigorously until the flavor compound is fully incorporated.
Step 4: Cool and Set
➤ Whisk the caramel sauce occasionally as it cools to room temperature to maintain the emulsion.
➤ Transfer the sauce to a container and place it into the refrigerator until it has fully set. Leave the container uncovered until it reaches refrigerator temperature.
Notes:
➤ This method works with almost any Itaberco flavor compound, including cookie butter, passion fruit, carrot cake, or basil.
➤ Keeping the container uncovered in the fridge prevents condensation from forming while it cools down to temperature.
