Caramel Ganache
Use store bought caramel if you don't want to go through the process of making it yourself
Makes enough for: 1 batch ganache
Ingredients
For the caramel
- 75 g fructose
- 40 g cream
- 30 g butter, cubed
For the ganache
- 85 g caramel
- 35 g dark chocolate, roughly chopped
- 5 mls whipping cream
Method
For the caramel
- Place one third of the fructose into a deep saucepan, in one even layer, and place onto a medium to low temperature
- Leave to melt then sprinkle another third of the fructose on top and gently stir into the melted fructose
- Leave to melt, and repeat with the last third
- You need to be patient as this method takes a while and you don't want the fructose to burn
- When it has all melted and is starting to change colour, pour the cream into a glass jug
- Place the cream into the microwave and heat for 2 minutes
- When the fructose is a lovely golden colour, remove from the heat
- Slowly pour the cream into the fructose while whisking the entire time *
- When combined add the butter and gently stir with the whisk until the butter has melted
- Transfer the caramel into the mixing jug you used for the cream and whisk with an electric beater until silky smooth and slightly cooled
For the ganache
- Weigh out the ganache into a glass mixing bowl ** and add the chocolate
- Microwave in 30 second bursts until the chocolate melts
- Add the cream, whisk until glossy and use to ice your cake once cooled
Notes
* if the mixture clumps up you can put it back on the heat while you are whisking, to get it smooth.
** If you use store bought caramel you need to microwave it for 30 seconds before adding the chocolate.
*** If you have any leftover caramel, you can store it in a sterilized my glass jar in the fridge.
** If you use store bought caramel you need to microwave it for 30 seconds before adding the chocolate.
*** If you have any leftover caramel, you can store it in a sterilized my glass jar in the fridge.