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Make the caramel disk from sugar poured onto silicon paper or a silpat mat and cut with a round cutter while still warm before it sets


one option which may not be what you want but will provide consistent results is to make a nougatine. If you search for videos there is a technique where you make a praline then let it cool, blend it into a dust and then make dust enough to make a flat sheet on silicone may. This is then stuck in the oven to spread and harden as a completely flat layer and ...


You can freeze caramel, but I don't think that is your best option. I think your best option is to pour the caramel while it is still warm enough to pour into equal sized disks, and let it stiffen naturally. Use a silpat or a lightly greased surface. To do so would take some practice, but once you have it down, you should be able to do it pretty easily and ...


Yield: Approximately 1½ cups Ingredients Making Caramel - Method 1 (Wet Method) 1 cups (200 grams) granulated sugar ¼ cup (60 ml) water Making Caramel - Method 2 (Dry Method) 1 cup (200 grams) granulated sugar For the Caramel Sauce: Caramel ¾ cup (178 ml) heavy whipping cream 2 tablespoons (28 grams) unsalted butter ½-1 teaspoon salt 1 teaspoon ...

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