Caramel Ganache

On dine chez Nanou
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Caramel Ganache Recipe
6
230
25

Description

Caramel plus white chocolate equals an ultra-rich ganache. Take care when pouring the hot cream into the caramelized sugar, as it will spatter; when adding the chocolate, stir constantly until melted and caramel is smooth. The caramel will keep for up to a month (or longer) in the refrigerator, and you will need to heat it in the microwave or by placing the jar in a pan of simmering water before serving, over ice cream, as a filling for layer cakes, or a sweet spread for shortbread or other cookies.

Ingredients

  • 95 grams heavy cream (30% fat minimum)
  • 60 grams granulated sugar
  • 50 grams corn syrup (glucose syrup, if available to you)
  • salt
  • 7 grams butter
  • 30 grams white chocolate

Directions

  1. Heat the cream in a saucepan or in the microwave.
  2. Heat a second empty saucepan. When it gets hot, pour the granulated sugar in it. Let it melt until it gets and amber color.
  3. Drizzle the cream on the sugar, but be careful to watch for projections that can occur even though the cream is hot.
  4. Mix and bring to a boil.
  5. Add the corn syrup, the salt, and the butter.
  6. Stir.
  7. Chop the chocolate, and add to the caramel. Stir until melted.
  8. Pour into a jar. Keep the caramel in the refrigerator.
  9. In the refrigerator, it will harden, so do not hesitate to microwave the jar to obtain a more liquid consistency.
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NutritionView more

230Calories
Sodium10%DV240mg
Fat20%DV13g
Protein2%DV<1g
Carbs10%DV30g

PER SERVING *

Calories230Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat8g40%
Trans Fat
Cholesterol40mg13%
Sodium240mg10%
Potassium45mg1%
Protein<1g2%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber
Sugars23g46%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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