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Caramel mousse and fudge

Caramel mousse and fudge recipe

Caramel mousse and fudge

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1
To make the mousse, boil 200ml of the cream. Make a dark caramel with the glucose and 80g of the sugar and add the boiled cream
  • 200ml of whipping cream
  • 50g of glucose
  • 80g of caster sugar
2
Whisk thoroughly until the mixture is smooth, leave to cool to 105°C, and then add the butter
  • 35g of butter
3
Soak the gelatine in cold water for 5 minutes to soften, then add to the caramel mix. Pass the mousse through a sieve and leave to cool a little
  • 2 gelatine leaves
4
Make a pâte à bombe by boiling the remaining 65g of sugar and the water together until it reaches the soft ball stage, which is when a drop of syrup dropped in water forms a very soft ball (112-116ºC). Separate the eggs and whisk the egg yolks in a food mixer until fluffy, then add the sugar syrup and whisk this in the food mixer
  • 65g of caster sugar
  • 50ml of water
  • 3 eggs
5
Add the egg yolk mixture to the caramel mix. Whip the remaining 250ml of cream and gently stir in. Fill a piping bag with the mixture and chill until needed
  • 250ml of whipping cream
6
To make the butterscotch sauce, simmer the double cream. In a separate pan, melt the sugar until it resembles a dry, dark caramel
  • 130ml of double cream
  • 50g of caster sugar
7
Whisk the warm cream into the caramel, then whisk in the butter. Remove from the heat and allow to cool
  • 50g of butter
8
To make the fudge, melt the sugar, glucose, butter, double cream, single cream and icing sugar together until it reaches 121ºC. Add the seeds of the vanilla pod and a pinch of salt
  • 70g of caster sugar
  • 25g of glucose
  • 25g of unsalted butter
  • 30ml of double cream
  • 30ml of single cream
  • 4g of icing sugar
  • 1 vanilla pod
  • salt
9
Tip onto a lightly oiled 5mm deep tray and leave to cool. When set, cut into 5mm squares
10
To make the caramel sheets, cook the glucose and caster sugar together until a dark caramel colour and then pour in between 2 sheets of silicone paper
  • 50g of glucose
  • 50g of caster sugar
11
Roll with a rolling pin until very thin - approximately 1-2 mm thick - and allow to set. Once set, break into little pieces approximately 1cm each
12
Place the caramel sheets into an airtight plastic box with food grade silica gel, between sheets of baking parchment. Alternatively you can use a layer of uncooked rice if you can't get hold of the silica gel
13
Serve on spoons by piping the mousse into the front. Add a couple of squares of fudge and then pour on some of the butterscotch sauce. Place a caramel piece on top

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Ingredients

Metric

Imperial

Caramel mousse

  • 450ml of whipping cream
  • 50g of glucose
  • 145g of caster sugar
  • 35g of butter
  • 2 gelatine leaves
  • 50ml of water
  • 3 eggs

Fudge

  • 70g of caster sugar
  • 25g of glucose
  • 25g of unsalted butter
  • 30ml of double cream
  • 30ml of single cream
  • 4g of icing sugar
  • 1 vanilla pod
  • salt

Butterscotch sauce

  • 130ml of double cream
  • 50g of caster sugar
  • 50g of butter

Caramel sheets

  • 50g of glucose
  • 50g of caster sugar

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