29 minutes ago, MikanPotatos said:
Do you have a recipe for the nori and soy sauce caramel? Sounds great. Ive been enjoying miso caramel, curious on how soy sauce nori caramel tastes
Of course! So it’s roughly (working off the numbers in my head):
300 grams caster sugar
180 grams glucose
250-300 mL cream? Adjust as needed for consistency
50 grams butter
Nori to infuse into cream (a few sheets)
Soy sauce to taste. Just light soy, not dark. I used about 4-5 tablespoons since my butter was unsalted but I may have used more
Infuse the cream with the Nori + soy at a gentle heat, keep warm
Heat sugar + glucose till amber, about 155 celcius
Strain in the cream through a fine sieve then stir till the caramel hits around 104-106 celcius depending on what consistency you like. Take off the heat and emulsify the butter in
