Caramel Variegate
Salted caramel suitable for freezing inside ice cream as an inclusion.
Equipment
- high heat spatula or wooden spoon
Ingredients
Caramel Base
- 680 grams brown sugar
- 600 grams corn syrup
- 10 grams salt
- 370 grams evaporated milk 1, 12 ounce can
- 650 grams heavy cream
- 113 grams butter
- 200 grams canola oil
- 4 grams sunflower or soy lecithin
Starch Slurry
- 30 grams corn starch
- 65 grams cold water
Instructions
- Prepare a 12 x 17" sheet pan by lining it with parchment paper. Lightly grease the parchment paper with cooking spray.
- Combine corn starch and cold water. Set aside.
- Combine brown sugar, corn syrup, salt, evaporated milk, heavy cream, butter, and canola oil in heavy duty thick bottomed pot.
- Heat caramel mix over medium heat until all ingredients are dissolved. Bring to a boil over medium heat and cook until 220.
- Add in corn starch and water mixture. Bring temperature to 223.
- Turn off heat. Pour caramel into prepared pan. Cool completely. Store in an airtight container.
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