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1
Put 105 g (1/2 cup) heavy cream, butter, vanilla, and salt in a medium bowl and set aside.
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2
Make a caramel: Heat the sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat.
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3
As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the panyou want it all to melt and caramelize evenly.
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4
Cook and stir, cook and stir, until the caramel is a deep, dark amber, 3 to 5 minutes.
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5
Meanwhile, bloom the gelatin (see page 29).
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6
Once the caramel has reached the target color, remove the saucepan from the heat.
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7
Very slowly and very carefully pour the remaining 105 g (1/2 cup) heavy cream into the caramel.
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8
The caramel will bubble up and steam; stand away until the steam dissipates.
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9
Whisk the mixture together.
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10
If it is at all lumpy, or there are any clumps of hardened caramel floating around the cream, put the saucepan back over medium heat and heat the mixture, whisking constantly, until all of the caramel has dissolved and the mixture is smooth; remove the pan from the heat.
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11
Whisk the bloomed gelatin into the caramel.
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12
Once all of the gelatin has dissolved, pour the caramel through a fine-mesh sieve into the bowl with the butter.
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13
Let the mixture sit, undisturbed, for 2 minutes, then begin whisking.
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14
Whisk slowly at first to prevent the hot cream from splashing up and burning you, then continue whisking until the mixture is completely homogenous.
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15
Use immediately, or store in an airtight container in the fridge for up to 3 weeks.
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16
When ready to use, simply melt it in the microwave in 30-second increments, stirring between blasts until it is completely liquid.
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17
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
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18
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
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19
Instead of a whisk, use a hand blender to mix the caramel base.
