StirMATE Gen 4 recipe
Soft Dairy Caramel
Soft, buttery caramel cooked slowly to the firm-ball stage with StirMATE handling the constant stirring.
This method has not yet been tested in a home kitchen.
Before you start
Preparation
- Parchment-lined or lightly buttered approximately 20cm (about 8 in) square tray.
- Long sleeves, closed shoes, heatproof gloves, clear work surface.
- Never add water to spilled hot caramel and never touch it to test texture.
- Give the hot caramel your full attention. The StirMATE Culinary Thermometer measures temperature but does not regulate the stove heat.
- Do not begin unless the pot has generous headroom for the maximum foam stage and a heat-safe landing place is ready for the powered-off StirMATE, Wand and thermometer before pouring.
Step by step
Method
- Prepare the tray, cut the butter into 1–1.5cm (about ⅜–⅝ in) pieces, weigh every ingredient separately, and pre-measure the vanilla before turning on the heat.
- Fit the Stirring Wand to the cold pot. Position the StirMATE Culinary Thermometer at a depth that keeps the probe immersed in the caramel and clear of the moving Wand.
- Add the butter, milk, cream, glucose syrup, both sugars and salt to the cold pot.
- Start Mode 2 (Auto-Reverse) at full or near-full speed. Heat gently until the butter and sugars have melted and the mixture is completely uniform.
- Increase to medium-low heat and cook slowly with StirMATE running continuously. Reduce the speed only if the mixture splashes. Watch the foam level and reduce or remove the heat immediately if it approaches the rim.
- Cook to 119–120°C / 246–248°F. Watch continuously above about 110°C / 230°F and reduce the heat early enough to avoid overshooting.
- At the target temperature, turn off the heat and StirMATE. With heat protection, wipe the exposed probe shaft before withdrawing it, then remove the thermometer and powered-off StirMATE/Wand from the pot and place them on heat-safe surfaces. Keep hands clear of hot caramel. Carefully stir in the vanilla by hand; expect vigorous bubbling.
- Pour promptly into the prepared tray without scraping any scorched or separated residue into the caramel. Cool completely before cutting; refrigerate first if cleaner pieces are desired. Hand-wash the thermometer; do not put it in a dishwasher or leave it submerged.