Chewy Caramel (gf)
This chewy caramel maximises the leftover beef trimmings from the beef carpaccio entrée featured in the Summer Entertaining Masterclass.
150 grams beef fat trimmings, cut into small pieces.
125ml cream
110 grams unsalted butter
60ml water
60ml corn syrup
1 cup caster sugar
½ teaspoon sea salt flakes
Using a Miele KM 7897 Induction Cooktop, place a small amount of the beef trimmings into a saucepan over a medium heat, induction setting 5, until a small amount of fat covers the bottom of the pan. Add the remaining beef fat and reduce the heat to medium-low, induction setting 4. Cook, stirring occasionally, for 2 hours, or until the fat has been released from the trimmings. Strain the fat from the trimmings, reserving 1 tablespoon. Reserve the remainder for another use.
Grease and line a 15 cm x 10 cm tray with baking paper.
Place the beef fat, cream and butter in small saucepan and heat over a medium heat, induction setting 5, for 3 minutes, or until the butter melts.
Place the water, corn syrup and sugar in a medium saucepan over a medium heat, induction setting 6, and cook for 10 minutes, or until the mixture is golden (reaching approximately 160⁰C).
Remove the corn syrup and sugar mixture from the heat and slowly whisk in the cream mixture.
Return to the cooktop on medium heat, induction setting 6, stirring occasionally. Cook for 7 minutes, or until the caramel reaches 115⁰C. Remove from the heat and season with the salt. Pour into the prepared tray and place in the fridge to set for a minimum of 3 hours.
Once set, cut the caramel into your desired shapes.