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caramel ganache

post #1 of 26
Thread Starter 
has anyone ever tried making caramel ganache? How did it taste? What recipe did you use?
post #2 of 26
Thread Starter 
anyone?
post #3 of 26
Did you have a particular taste in mind on this?

Ganache, by nature, is made with chocolate and cream.

Caramel is sugar, with no cocoa butter to help it solidify. Have you seen something done that you thought was caramel ganache?

I may be a bit naive, but I have never heard of such a thing.
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
post #4 of 26
But it sure sounds good!
post #5 of 26
Hi I have tried this and it's really good

Chocolate Caramel Ganache
8 oz semisweet chocolate -- chopped 1/4" pieces
4 oz unsweetened chocolate -- chopped 1/4" pieces
1 1/2 C heavy cream
2 T unsalted butter
1/2 C sugar
1/8 tsp fresh lemon juice

Place the chopped chocolates in a 4 quart bowl and set aside.
Heat the cream and butter in a 1 1/2 quart saucepan over med. heat. Bring to a simmer, then lower heat to keep the cream hot, but not simmering, until needed.

Combine 1/2 cup sugar and lemon juice in a 3 quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 7-8 min. over med-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes).

Remove saucepan from heat. Carefully pour about 1/2 of the hot cream into the caramelized sugar. Use a whisk to stir the
caramel until it stops bubbling. Add the remaining cream and stir until smooth. Immediately pour the hot caramel over the chopped chocolate and allow to stand for 5 min. before stirring with a whisk until very smooth.
post #6 of 26
Quote:
Originally Posted by Karen_uk1

Hi I have tried this and it's really good

Chocolate Caramel Ganache
8 oz semisweet chocolate -- chopped 1/4" pieces
4 oz unsweetened chocolate -- chopped 1/4" pieces
1 1/2 C heavy cream
2 T unsalted butter
1/2 C sugar
1/8 tsp fresh lemon juice

Place the chopped chocolates in a 4 quart bowl and set aside.
Heat the cream and butter in a 1 1/2 quart saucepan over med. heat. Bring to a simmer, then lower heat to keep the cream hot, but not simmering, until needed.

Combine 1/2 cup sugar and lemon juice in a 3 quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 7-8 min. over med-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes).

Remove saucepan from heat. Carefully pour about 1/2 of the hot cream into the caramelized sugar. Use a whisk to stir the
caramel until it stops bubbling. Add the remaining cream and stir until smooth. Immediately pour the hot caramel over the chopped chocolate and allow to stand for 5 min. before stirring with a whisk until very smooth.



Just goes to show...you learn something new every day!
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
post #7 of 26
If you're looking for a thick, spreadable caramel, you should make dulce de leche. Waaaay easy to make or you can buy it in a can in the Hispanic section of grocery stores. To make it just boil a can of sweetened condensed milk in a big pot full of water for 3 hours, or you can do it overnight in a slow cooker, I think it's 8 hours on low. It's sooooo good.
post #8 of 26
Thread Starter 
Karen_uk1, that's exactly what I was looking for! Thanks!
3GCakes - lol, I learn something new here ALL the time! lol
eatCakes - I've heard of that before! It's supposed to be REALLY good! Maybe I'll give that a try too and see which one I like best!

Thanks everyone!
post #9 of 26
I use a similar technique to KarenUk's one she listed. It works beautifully for me, and if you let the toffee go a bit further you can get a lovely slightly bitter toffe caramel flavour that is excellent with the really sweet cake and chocolate.

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #10 of 26
I wonder if you could use the Kraft Caramel bits and make a ganache like you do with chocolate and cream?
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #11 of 26
I just tried this recipe for "Paula Deen's Whipped Chocolate Caramel Ganache" last weekend. It was pretty good, but I did cut back on the butter just a bit. (used 1 1/2 cups butter) Definitely easy enough to make!

16 squares semisweet chocolate chopped
1/2 cup heavy whipping cream
1 (12.25 ounce) jar caramel ice cream topping (Paula used Smucker's)
2 cups butter, softened

In a small saucepan combine chocolate and cream. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Stir in caramel topping. Let stand 10 minutes. In the bowl of a heavy duty stand mixer, beat chocolate mixture at high for 10 min. or until slightly fluffy and reaches room temp. With mixer running, add butter, 1 tablespoon at a time, beating until ganache is fluffy and smooth. Refrigerate for 30 to 60 minutes or until it reaches a spreadable consistency.
post #12 of 26
Thanks So much Karen_uk1 and srkmilklady for the recipes you shared. They sound absolutely sinfully delightful. I will definitely be trying these in the very near future.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #13 of 26
Thread Starter 
ooohhh, I love Paula Deen!
Looks like I'll have a few recipes I'll be trying out in the near future! lol
post #14 of 26
Thread Starter 
I just wanted to say that I tried the dulce de leche today....WOW!! That stuff's amazing! It's soooo good, I could eat it right from the can!
I was wondering, I know that Leche means milk...but what does Dulce mean? Does anyone know?
I totally recommend making this, the 3 hours that it takes to make it so worth it!
post #15 of 26
Quote:
Originally Posted by bluejeannes

I just wanted to say that I tried the dulce de leche today....WOW!! That stuff's amazing! It's soooo good, I could eat it right from the can!
I was wondering, I know that Leche means milk...but what does Dulce mean? Does anyone know?
I totally recommend making this, the 3 hours that it takes to make it so worth it!



Can this be used as a filling? Or would it just seep into the cake?
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