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Dry Caramel with Sea Salt

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The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe, is based on the molecular gastronomy technique of converting a high-fat liquid into powder using Tapioca Maltodextrin. It works really well with olive oil, hazelnut oil or any other flavored oil too.

Ingredients for Caramel Base

- 350 g (12.3 oz) sugar

- 365 g (12.9 oz) glucose

Dry Caramel with Sea Salt made with Tapioca Maltodextrin

- 500 g (1lb 1.6 oz) heavy cream

- 100 g (3.5 oz) butter

Ingredients for Dry Caramel with Salt (8 servings)

- 200 g (7.4 oz) caramel base

- 65 g (2.3 oz) Tapioca Maltodextrin

- 10 g (0.4 oz) Maldon sea salt

Preparation of Caramel Base

1- Heat sugar and glucose in a large saucepan over medium heat until it reaches 160 ˚C (320 ˚F). The saucepan should be tall so it can hold the hot bubbling produced when adding butter and cream later.

2- As soon as it reaches amber color, carefully add the butter and whisk. It may splatter so be careful and wear long sleeves, eyeglasses, etc.

3- Once the butter is melted, remove saucepan from the heat and slowly start adding the cream while whisking. Be careful again with the splattering.

4- Let it cool down to room temperature.

Preparation of Dry Caramel with Salt

1- In food processor combine caramel base with Tapioca Maltodextrin and process until caramel base is completely absorbed. Add more Tapioca Maltodextrin if needed.

2- Divide dry caramel in 8 small glasses.

3- Season with Maldon sea salt.

Serving Suggestions

- Sprinkle bananas with dry caramel

  • Steve Hershman

    great recipe, but I thought it came out a little salty with 10g of salt

  • Me

    How long is the shelf life?

    • QuantumChef

      You can keep it for several days in a sealed container.

  • Amanda Lafferty

    is there a way to use something other than maltodextrin? thanks!

    • QuantumChef

      No, sorry!

      • Amanda Lafferty

        thanks! also another question, how would one measure this reaction? or what could one measure using this recipe?

        • QuantumChef

          I don’t understand the question. What do you mean?

          • Amanda Lafferty

            what are things to measure in this recipe? for data collection. im turning this into a science fair experiment, im just having a problem figuring out something to collect data from in this “project”. i was thinking of using different amounts of the tapioca maltodextrin to see what the outcome would be but i have to somehow make that scientific. I was maybe going measure the moisture in the powder (different results for different amounts of tapioca maltodextrin possibly).

          • QuantumChef

            Yes, I think that would be a good option. The only problem is that the findings would only be applicable to a particular type of caramel. It may be better if you do it for oils, which is probably the most common application of maltodextrin, so at least there is a wide variety of oils to make powder with using your findings.

  • Vincent Marquez

    This recipe, left my caramel white only cooking to 110C. Can we increase it to the caramel stage and not just the Softball or will it not work at those temperatures

    • QuantumChef

      Yes you can. Once the sugar is dissolved, increase the heat and
      stir occasionally until it reaches a medium brown color.

  • Bryan

    Does the item being blended with the maltodextrin need to be room temperature or chilled? I made a caramel with cream and butter and then processed with the maltodextrin, but it didnt powder. It just turned into a “batter” like consistency. There was enough fat in the caramel to bond, so the only thing I could think of was that the caramel was still a bit on the warm side.

    • QuantumChef

      I have always done it cold so maybe that is the issue. You may also need more maltodextrin. Hope this works!

  • TheMolecularfreak

    Is glucose necessary?

    • QuantumChef

      You can use corn syrup which is mostly glucose. Glucose is used instead of 100% sugar to prevent crystallization. For crystals to form, the sugar must be pure and glucose acts as an impurity that gets in the way of crystallization. You could also try using only sugar and adding a few drops of lemon juice or cream of tartar. This powder technique works with any other caramel sauce as long as it has high fat content.

  • b

    what is the shelf life of this recipe/ how is it stored?

    • QuantumChef

      Not sure. We usually make it the same day but you can probably keep it in a sealed container in the fridge for a few days.

      • b

        thank you! i appreciate the response.

  • Garry Blackburn

    I am concerned the caramel base temperature is not correct. Is the sugar white sugar. This is normally heated to above 150ºC to get the caramelisation. Is it brown sugar? 110ºC is nothing.

    • QuantumChef

      Resolved. Thanks for the catch!

  • Amanda Oskey

    I followed the directions in this exactly and mine also turned to cake batter. The maltodextrin is definitely bonding with the fats in the caramel but it will not powder and I’ve used double the chemical called for at this point. What consistency should the caramel be before you add it to the food processor? Mine turned out as a very thick liquid despite being cooked to hard crack temperature. Am I just not cooking the caramel long enough???

    • QuantumChef

      More cooking is probably not needed. Thick liquid seems to be correct. How are you adding the maltodextrin? Test with a smaller amount of caramel and adding even more maltodextrin to see what happens. It will be a little sticky but still powdery.

  • Jen

    Once I make this, can I then coat freshly popped corn with it?

    • QuantumChef

      Yes, that should work.