Gianduja Caramel "Mud"

1. 1

   Special equipment: candy thermometer

2. 2

   In a small pot set over medium-low heat, add the cream and the invert sugar and cook until warmed through, then set aside.

3. 3

   In a small pot set over medium-high heat, add 110 grams water, the glucose and sugar and bring to a light caramel, a candy thermometer will read 356 degrees F (180 degrees C).

4. 4

   Add the vanilla bean and seeds.

5. 5

   Stir in the cream mixture slowly and carefully, as the caramel will bubble and rise.

6. 6

   Place the Gianduja chocolate in a medium bowl and pour the hot cream mixture over the top, using a whisk to blend together.

7. 7

   Remove the vanilla bean, then add the butter and use an immersion blender to emulsify.

8. 8

   Cover the surface of the caramel with plastic wrap to prevent it from drying out.

9. 9

   When cool, pour the caramel into shot glasses and top with cookie crumbles, then serve.

* Per serving · 4 servings · Values may vary.