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30Jan/1111

Dry Caramel with Sea Salt

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The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe, inspired by Grant Achatz at Alinea restaurant in Chicago, is based on the molecular gastronomy technique of converting a high-fat liquid into powder using Tapioca Maltodextrin.

Ingredients for Caramel Base

- 350 g (12.3 oz) sugar

- 365 g (12.9 oz) glucose

- 500 g (1lb 1.6 oz) heavy cream

- 100 g (3.5 oz) butter

Dry Caramel with Sea SaltIngredients 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- Line sheet tray with silicone mat.

2- In saucepan heat all ingredients over medium heat until it reaches 110 ˚C (230 ˚F).

3- Pour onto prepared sheet tray.

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

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  • http://www.facebook.com/steve.hershman 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.

  • http://www.facebook.com/VCM553 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.

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