The idea was to take the Transfusion and bring it to other applications. Instead of using cream in our caramel, we made a cold viscous concord grape syrup.
**Concord Caramel**
– 1000 grams concord grape juice
– 1500 grams sugar
– 150 grams sliced ginger
– 1200 grams sugar
– 300 grams water
– 450 grams butter
– 13 grams salt
Put the concord grape juice and sugar into a bowl. Use a whisk to stir and dissolve the sugar into the grape juice. Stir every 5 minutes. It will take about 20 minutes for the sugar to be mostly dissolved into the grape juice. Put the sliced ginger into the mixture and set aside. Put the sugar and water in a heavy-bottomed pot. Stir the mixture together until it resembles wet sand. Put the pot on medium-high heat and put a lid on it. Cook the mixture for ten minutes. Remove the lid and take a look at the sugar syrup. It should be clear and boiling. Put the lid back on and continue to cook for 5 more minutes. Remove the lid. The sugar should be just beginning to color. Continue to cook the sugar until it is dark amber. Swirl the pan occasionally to blend the caramelizing sugar into the mixture. When the sugar is caramelized, remove the pan from the heat. Slowly pour the concord grape syrup into the hot sugar. The syrup will boil and spurt, so be careful. Add the butter and salt and stir into the caramel. When the butter is absorbed, use a hand blender to pulverize the ginger and emulsify the butter into the caramel. Remove the caramel from the heat and allow it to cool. Strain the caramel through a fine mesh sieve to remove the ginger particles. Pour the cooled caramel into jars, label, and share with only those who deserve it.
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