Butter caramel sauce
By VicentaLakin
Whether you eat bread, or drink coffee or milk tea, or the ice cream, there's always an unexpected sweetness and surprise with a sauce that smells uniquely, and has an irreplaceable effect in the baking world, and it's -- butter and caramel。
Recipe Recommendations
- white granulated sugar 125 grams
- qingshui 25 grams
- animal whipped cream 125 grams
- sweetening
- cook
- ten minutes
- ordinary
Steps for Butter caramel sauce
1
A small boiler is put in sugar。
2
Into the water, the fire slowly heats up, so the sugar melts slowly. At the same time, the other pot fell into light cream, opened a little fire on another stove, boiled it and turned it off
3
As the temperature rises, the sugar melts slowly and starts to pop up。
4
The bubbles are increasing, the colours are starting to turn yellow, and a few pans are slightly rounded (no spoons required)。
5
It's getting yellower and close to Amber。
6
When the colour reaches deep amber colour, the fire is shut down and the fresh flaming cream pours into it. At this point, the syrup in the pot will boil hot, be careful not to burn, mix the syrup evenly with a wooden spoon, put the pot in cool water, continue to mix to cool the syrup, and the cooled syrup will become dense, filled in clean bottles, stored in the freezer, whatever it takes。Butter caramel sauce Make Tips
1. The syrup is ready in just a few seconds; any longer and it will have a burnt smell.
2. You can turn off the heat once the light cream boils and cover the pot to keep it warm; the syrup will be ready very soon, so you can pour it in after the syrup is done. This basically has no effect.