Since I’ve recently developed some wrapped caramel recipes (coconut lime, yuzu-milk chocolate, vegan oat vanilla caramels) for our online school, today I wanted to explain why we may have some fat migration in this type of product.
Plus, a simple solution for this common issue.
Why the fat in wrapped caramels migrates
Most caramel recipes typically call for butter only.
But if you’ve ever tried to wrap a chewy caramel that’s made with 100% butter and placed it in a showcase, you know the fat will start to melt and stain the wrappers.
Remember how I’m constantly telling you in my classes to imagine the fat you will use in your recipe at room temperature to predict how it will behave in your final product?
That’s because, depending on its temperature, butter has different fractions of solid vs. liquid fat.
Fats have fractionsÂ
In the fridge, butter is harder and difficult to spread because it has more solid fat than liquid fat.
But when you bring butter out and let it sit at room temperature (20°C), about 55% is solid fat, while the remaining 45% is liquid fat.
That liquid fat is the reason behind fat transfer in caramels.
Cocoa butter: the perfect ingredient for wrapped caramels
But just because caramels are not chocolate confections doesn’t mean we can’t take advantage of the most practical cacao byproduct out there: cacao butter, which at room temperature has 80% solid fat.
That’s why you will always see it in all my caramel recipes.
By swapping some of the butter for this ingredient, you can drastically improve the stability and texture of your chewy wrapped caramels without losing the creamy mouthfeel and delicious taste of butter.
I hope you enjoy the raspberry chewy caramel recipe I included in this post and that you start adding a little cacao butter to this type of confection!
With love,
Melissa
Recipe Time
Raspberry Chewy Caramels
SHELF LIFE:Â 365 days if stored below 16ÂşC
BARS: Eight 1 cm high stainless steel bars
INGREDIENTS
- PONTHIER Raspberry Purée | 250 g
- Cream 35% Fat | 250 g
- Glucose Syrup | 110 g
- Sucrose or Granulated Sugar | 260 g
- CHEF RUBBER Dextrose | 30 g
- CHEF RUBBER Sorbitol | 28 g
- Butter 82% Fat | 55 g
- CHEF RUBBER Liquid Soy or Sunflower Lecithin | 3.3 g
- VALRHONA Cacao Butter | 33 g
- CHEF RUBBER Citric Acid | 2 g
- Total Weight | 1021 g
METHOD
• In a pot, warm the raspberry purée.
• In a different pot, cook cream, glucose syrup, granulated sugar, dextrose and sorbitol to 110 ˚C.
• Once you reach 110 °C, add the warm purée, the butter, and liquid soy lecithin.
• Cook to 114 °C – 116 ÂşC.
• Remove from the heat and quickly incorporate the cocoa butter coins and the butter.
• Using a hand whisk, stir vigorously to make a good emulsion.
• Cast on a Silpat between stainless steel bars, or into a stainless steel frame.
• Place in the cold room at 16 ºC.
• Cut the caramels with a greased knife and wrap.Â