0.50 tbsp
8 g
0.28 oz
0.26 fl oz
0.25 cup
3.25 tbsp
48 g
1.68 oz
1.58 fl oz
0.50 cup
120 g
4.20 oz
3.96 fl oz
glucose syrup
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33-35%
0.50 cup
150 g
5.25 oz
4.95 fl oz
white chocolate
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz


It would make the perfect addition to desserts that are warm and soft in flavor (e.g. cakes made of such ingredients as honey, nuts, various baking spices, pears, apples etc.).


  1. Start by soaking the gelatin in cold water.
  2. In a heavy bottom saucepan, combine the sugar and glucose syrup together, and then cook the mixture to make dry caramel.
  3. While the caramel is cooking, place the cream in a separate saucepan, and bring it to a boil.
  4. Pour the hot cream into the caramel. Be careful, the boil is going to become very strong at this point.
  5. Leave the caramel mixture to cool to 90C (194F), and then pour it onto the white chocolate combined with the bloomed gelatin.
  6. Mix until both chocolate and gelatin are completely melted, and then pulse the mixture with a blender. At this point I would also recommend you to add some edible gold pearl to give your glaze some additional shine. It will look super pretty, but this is completely optional.
  7. Cover the bowl with your caramel glaze with some plastic wrap, and leave it for about 8-12 hours to stabilize.
  • The best temperature to start working with the caramel is 40C (104F). I would also advise you to pulse it with a blender thoroughly for about two minutes beforehand - to make it more shiny and smooth.
  • The brighter your dry caramel is, the richer in both color and flavor your glaze will be.
  • This glaze is only suitable for mousse desserts.