Buttermilk Caramel – Matt Adlard

Ingredients

• 45 g Whole Milk
• 130 g Double / Heavy Cream
• 45 g Buttermilk
• 40 g Glucose (1)
• 90 g Glucose (2)
• 80 g Sugar
• 60 g Unsalted Butter
• Pinch of Salt
• Hand blender