Ginger Caramel
The warming ginger spice gives this caramel a lovely kick of flavour
Makes enough for: 1 batch Ginger Caramel
Ingredients
- 115 g fructose
- 45 g liquid glucose
- 20 g fresh root ginger, thinly sliced
- 100 g cream
- 20 g butter
Method
- Place the fructose, glucose and ginger into a stainless steel frying pan
- Place onto the stove on a medium temperature
- Leave without stirring until golden brown
- Slowly whisk in the cream until completely incorporated
- Remove from the heat and whisk in the butter
- Continue whisking until cool
- Leave for 30 minutes to continue infusing the ginger
- Strain into a sterilized glass jar