Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. The idea being to serve on ice cream and have a crispy or at least hard shell that tastes like burnt caramel.
When I tried this the first time, the result was a layer of hardened coconut oil on the ice cream, and a pool of syrup at the bottom of the ice-cream dish.
It feels like I need a better way to keep the coconut oil and the syrup emulsified so that when the coconut oil hardens up the syrup is 'locked up' in the solid. Is there something that I can add to the mixture to encourage this happening?
Thanks!
Best Answer
Coconut oil isn't ever a 1-1 swap with dairy butter, which has a small amount of water in as well as compounds that allow it to emulsify.
If you're avoiding butter, try using a good quality margarine instead of coconut oil.
Lecithin granules work well. Add half a teaspoon at a time, whisking it or using a hand-blender. Agar and xanthan gum are both good emulsifiers but might cause it to thicken up a bit too much as a lot goes a long way.
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How do you emulsify oil and syrup?
Add 8 oz of the water to a blender along with the essential oils and 1/8 teaspoon of lecithin granules and blend on low speed for 1 minute or longer if needed making sure the surface tension is broken and the oils are thoroughly emulsified. then add the mixture to your syrup.Is coconut oil and emulsifier?
Emulsifiers help the essential oils stay blended and suspended into your product. Since there are several emulsifiers that can be used, we commonly suggest our Coconut oil based Emulsifier as it is easy to use and is safe to use since it is derived from coconut oil.How do you solidify simple syrup?
Make a 1:1 ratio of cornstarch and water.Mix them together with a spoon until they form a gritty paste. Cornstarch is a thickening agent that won't change the flavor of your syrup.Does sugar syrup solidify?
If not cooked carefully, sugar syrup (liquid sugar) can thicken and re-crystallize, ruining the recipe.Amazing Way to Actually Mix Oil and Water with No Other Added Ingredient!
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Answer 2
You can stabilize the sugar syrup and coconut oil emulsion with about 1% by weight of Xanthan powder. So if finished recipe is 750 ml then you will need about 7.5g of Xanthan powder.
First you must emulsify the syrup with the Xanthan, which can be done by blending for a minute or so, then slowly blending in the oil.
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