• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Lia Tumkus

Making salted caramel spread in a Thermomix

14 posts in this topic

Hi everyone!

I was wondering if anybody have done salted caramel in the thermomix before. Sometimes I have to make it 4 times a day, and all the stirring is making me wonder if I can make it a little easier.

That's my recipe:

278g Cream

167g Glucose

176g Sugar

167g Milk

139g Butter

7,6g Fleur de Sel

7g Vanilla paste

So everything (except cream) goes to a pot, heat until 147C (stirring constantly!) and then I stir in the warm cream.

Does anybody knows if that would work in a thermomix???

I'll appreciate any inputs :D

Thanks guys!!!

Share this post


Link to post
Share on other sites

http://www.forumthermomix.com/index.php?topic=10660.0

The link above will take you to a recipe someone posted to the Australian Thermomix Forum site. If this doesn't help, you could do some scrolling through that site and seeing what you can find. I tried making fudge in the Thermomix last night and it came out quite soft. The taste was good so I can imagine cooking it for less time and having it as a sauce. Hope this helps a bit.

Share this post


Link to post
Share on other sites

I'm supposed to be stirring my sugar while it's coming up to temp/color? I give it a stir or two until things are melted and cooking and maybe a swirl or three once it starts coloring. Other than that, I don't do any stirring until the cream goes in. If I'm doing it wrong, I don't want to know... 'cause that time while the sugar is cooking is spent getting other things done.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

I'm thinking the stirring is because of the higher butter content in the recipe. You could try adding the butter AFTER you add the cream (and then stirring like crazy after each addition). That way you can get away with hardly stirring in your first step and the stirring you do is just to incorporate the butter.

Another idea would be to use a stick blender. Someone suggested that in the Jacques Genin caramel thread and I have been doing it ever since. My stick blender has several speeds and I use the low one. Sure saves the arm...

Share this post


Link to post
Share on other sites

I melt the butter in the cream when I heat it and add them together.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

I was unable to get my caramel up to 121 C in the thermomix.

that was my first thought - I don't think the unit will heat that high.

I'd also be concerned about it sticking to the bottom, as I've had things stick in mine quite often, even though it's mixing all the time.

Share this post


Link to post
Share on other sites

Rumour has it the Hotmix pro will achieve the higher temperatures. Sadly only 240V.

Apparently it goes up to 190º C - the newest model - the Easy will go to 130º C and might be 120V if it comes to north america.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

Cool guys! Thank you so much for the ideas and discussion... I'll give it a go changing my cooking method, adding the butter to the cream and all.

Hotmix pro sounds great! But I have no idea if I'm able to buy living in Brazil, and how much it cost... :P

Thanks again!

Share this post


Link to post
Share on other sites

Rumour has it the Hotmix pro will achieve the higher temperatures. Sadly only 240V.

Apparently it goes up to 190º C - the newest model - the Easy will go to 130º C and might be 120V if it comes to north america.

Kerry... do we need a new toy? I think we might! I would love a machine with the capability to make caramel. I use a lot of butter in my caramels so need to do a lot of stirring. The Hotmix Pro increases in temp. 1 degree at a time. It's the perfect caramel making tool!

I haven't done a lot of research but found these technical specs that state that the Gastro IS available in 110V.

I won't be running out to buy it tomorrow but it's definitely on my wish list (she says massaging her poor sore neck from too much stirring....)

http://www.hotmixpro.com/index.php?option=com_content&view=article&id=385&Itemid=105〈=en

Thanks for pointing out this machine!

Share this post


Link to post
Share on other sites

Rumour has it the Hotmix pro will achieve the higher temperatures. Sadly only 240V.

Apparently it goes up to 190º C - the newest model - the Easy will go to 130º C and might be 120V if it comes to north america.

Kerry... do we need a new toy? I think we might! I would love a machine with the capability to make caramel. I use a lot of butter in my caramels so need to do a lot of stirring. The Hotmix Pro increases in temp. 1 degree at a time. It's the perfect caramel making tool!

I haven't done a lot of research but found these technical specs that state that the Gastro IS available in 110V.

I won't be running out to buy it tomorrow but it's definitely on my wish list (she says massaging her poor sore neck from too much stirring....)

http://www.hotmixpro...mid=105〈=en

Thanks for pointing out this machine!

Of course we do! Of course I want the Creative that heats and cools.

Share this post


Link to post
Share on other sites

Of course we do! Of course I want the Creative that heats and cools.

Of course you want the Creative! That would be an amazing machine. I was pretty excited about this machine but had an 'oh no' yesterday as I was daydreaming about it... The caramels I make have sodium bicarbonate in them (see the Jacques Genin caramels thread) and they froth up A LOT as they are cooked. I don't think that little 2L bowl could handle a recipe for a frame of caramels. I think the baking soda plays a few roles in that recipe but the most important one I would think is the boost in the Maillard reaction as the caramels cook. I wouldn't want to omit it. Boo Hoo!!

When you get your machine I'll get you to try out those caramels to see if the machine can handle it. :)

Share this post


Link to post
Share on other sites

Yeah - but if you crank up the RPM's when you put in the bicarb it might keep it under control.

I think you're right Kerry! You've just turned my Boo Hoo into a Woo Hoo. :smile:

Share this post


Link to post
Share on other sites

  • Similar Content

    • By nonkeyman
      I finally found a place better than Molly Moons.
      In Seattle Washington for Ice Cream. I was actually not very found of Molly Moons. It is to cloy for me. Has anyone here been to Sweet Alchemy?(They don't have a website yet...so here is a blurb about them)
       
      It is on 43rd and University Way. I thought it was Haagan Daz still because they haven't changed the banner. It is really good! They just are slightly expensive...3.80$ for their cheapest cone. I forgot to check if they have a children's scoop. They do a lot of fun and solid flavors. A tale of two teas, butter beer, Blueberry Lavender, Chai Tea, etc. They even have a very good vegan option called Monkey Berry Bash! It is made with coconut milk and really is quite good.
       
      Besides the price. I think it is worth to go once!
    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

      Thanks.
    • By cakewalk
      Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
    • By ryangary
      I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

  • Recently Browsing   0 members

    No registered users viewing this page.