Recipe courtesy of Rocio Varela

Gianduja Caramel "Mud"

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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 10 servings
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Ingredients

1,000 grams heavy cream

160 grams invert sugar or corn syrup

310 grams glucose 

260 grams sugar 

1 vanilla bean, split and seeds scraped

1,200 grams Gianduja chocolate

120 grams butter 

Serving suggestions: graham cracker crumbles, chocolate sandwich cookie crumbles or other cookie crumbles

Directions

Special equipment:
candy thermometer
  1. In a small pot set over medium-low heat, add the cream and the invert sugar and cook until warmed through, then set aside.
  2. In a small pot set over medium-high heat, add 110 grams water, the glucose and sugar and bring to a light caramel, a candy thermometer will read 356 degrees F (180 degrees C). Add the vanilla bean and seeds. Stir in the cream mixture slowly and carefully, as the caramel will bubble and rise. Place the Gianduja chocolate in a medium bowl and pour the hot cream mixture over the top, using a whisk to blend together. Remove the vanilla bean, then add the butter and use an immersion blender to emulsify. Cover the surface of the caramel with plastic wrap to prevent it from drying out. When cool, pour the caramel into shot glasses and top with cookie crumbles, then serve.
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