BUBBLING CARAMEL

Ingredients

Bubbling caramel

100 grams (3.5 ounces) glucose syrup
1 drop food dye

Equipment

Microwave
Use a microwave to make the glucose syrup more liquid, making it easier to work with and dye in your chosen color.
Bowl
Heat-resistant and microwave-safe bowl; ensure it can handle the density and viscosity of the glucose syrup.
Baking sheet
Opt for a large, flat sheet; it allows you to space out the caramel drops adequately.
Teflon or silicone mat
These mats prevent the caramel from sticking and ensure easy removal; silicone is especially heat-resistant.
Teaspoon and tablespoon
Used for creating small and large caramel circles, respectively; having multiple sizes helps achieve varied decorative effects.
Oven
Ensure your oven temperature is accurate; too hot or too cold can affect the outcome of the caramel bubbles.

Instructions

Step 1

Hello, everyone! There are so many of you who want to know the recipe for the caramel with bubbles, so I can’t help sharing. Many people know it is often made from glucose syrup, but how exactly is it done?

Step 2

First, take the glucose syrup and place the required amount into a microwave-safe bowl. Glucose is very dense, viscous, and thick, making it somewhat inconvenient to work with. Therefore, put the bowl with the syrup in the microwave for 5 to 7 seconds. This will make the glucose more liquid, so it can easily be dyed in the desired color using any shade of gel dye. You will only need a small amount of dye. Ensure the dye is well-mixed for an even color.

Step 3

Preheat the oven to 180-200°C (356-392°F), and prepare a baking sheet with a Teflon mat on it. You can also use a heat-resistant silicone mat. Pour some small circles of the syrup onto the mat using a teaspoon, spacing them 6 to 7 cm (2.4 to 2.7 inches) apart. This will create small caramels similar to those in the pictures. If you want to decorate a cake with the caramel, make larger circles by pouring 3 to 4 tablespoons of syrup. Spread the circles quickly before the syrup starts to solidify.

Step 4

Put the baking sheet in the oven and watch the process. Around 2 to 3 minutes in, the syrup will start boiling, forming bubbles. Initially, this boiling will be vigorous, causing the glucose to spread and become wider. After about 5 to 6 minutes, the boiling will start to subside as excess moisture gradually evaporates from the syrup. When the bubbles inflate very slowly, open the oven door and turn off the oven. Take out the baking sheet and allow your caramels to cool gradually with it. Be careful; the caramel is extremely hot at this stage.

Step 5

The bubbles that did not burst will freeze, forming the transparent droplets you see in the pictures. Some bubbles will burst, creating lovely caramel holes. This decor can melt from moisture, but if you stick it into cream cheese, even without smearing it with chocolate, the decor will last for a long time. To make the caramel even more stable, brush the part you want to stick into the cake or cupcake with some melted chocolate or confectionery icing.

Step 6

Decorate your masterpieces! By the way, if the caramel changes color while in the oven, it means it has been overexposed. The smaller the caramel, the less time it needs to get ready. Check frequently to ensure it does not burn.

Servings

Imagine presenting your guests with a cake topped with shimmering, translucent caramel spheres that seem to float above the frosting. These beautiful caramel decorations can add elegance and visual interest to any dessert. For a professional touch, consider brushing the base of each caramel decor with a bit of melted chocolate to prevent moisture absorption and maintain their shape longer.

Serving a cheesecake? Dot the top with these delicate caramel droplets for a nightclub-style vibe that’s sure to dazzle. For cupcakes, create smaller spheres, giving each mini dessert a whimsical, fairy-tale appeal. The delicate bubbles also make an exquisite garnish for homemade puddings or even craft cocktails. Simply place a couple of these sugary gems atop a whipped-cream-covered coffee drink, and watch your guests' eyes light up.

These decorations aren't just for looks. They bring a delightful crunch that contrasts beautifully with creamy or spongy desserts. So go ahead, experiment, and let your culinary creativity run wild!

Variations

Gluten-Free Variation: Good news! This recipe is naturally gluten-free. Just ensure that your glucose syrup and food dye are certified gluten-free to avoid any cross-contamination issues.

Vegan Variation: This recipe can be easily made vegan as well. Glucose syrup is plant-derived, so no adjustments are needed there. Make sure to pick a vegan food dye to keep the recipe entirely plant-based.

Faq

Why is my caramel changing color in the oven?
This happens if the caramel is overcooked. Keep a close eye on the syrup; the smaller the caramel, the less time it needs to get ready.
How do I prevent my caramel decor from melting?
Consider brushing the part you want to stick into the cake or cupcake with some melted chocolate or confectionery icing to maintain its shape.
What’s the ideal temperature for making these caramel bubbles?
You'll want to preheat your oven to 180-200°C (356 to 392°F) for the best results.
Can I make larger caramel circles without them spreading too much?
Absolutely! For larger circles, use 3 to 4 tablespoons of syrup and space them out well on the baking sheet.
Do I need a silicone or teflon mat specifically?
Yes, these mats are essential as they prevent the caramel from sticking and ensure easy removal once cooled.
How do I retain the bubbles in the caramel?
Ensure you follow the timing closely; around 5 to 6 minutes of boiling starts to fade, forming bubbles that remain once cooled.