Elastic Flexible Caramel Gel Recipe

Step 1

Whisk the Carrageenan Kappa and Iota into 500g of the water and set aside.

Step 2

In a pan, heat the sugar and golden syrup with the remaining 20g of water.

Step 3

Continue to heat slowly until the solution caramelises and reaches 150C.

Step 4

Now add the rest of the water/Carrageenan mix gradually into the pan with the caramelised sugar.

Step 5

Whisk and continue to heat until the caramel is dissolved.

Step 6

Continue to heat until the mixture reaches simmering point and  continue simmering for a few minutes then pour the liquid  into a container to set.