Butter caramel sauce

1

when you put sugar in the eggpot, you pour it into 25 g cold water

2

Heat the eggbath fire. There's no need to mix the heat

3

The bubbles will grow

4

After a while of heating, the color of sugar began to change

5

At this point, the soft shakes the egg basin, so the color of the solution is even, keeping the fire warm

6

The sugar will get darker

7

When the color of sugar turns red, turn off the fire

8

You'll have to be careful at this time

9

Full and balanced mix with a single razor, and sit the egg basin in cold water, and continue to mix, so that the syrup can cool down quickly

10

When the syrup becomes calm and even, you can put it aside and wait until it's completely cooled, and it becomes thicker caramel sauce

1. When making caramel sauce at home, the batch size is usually small. Therefore, please be sure to cook it slowly over low heat. Do not be impatient and use high heat, as it can easily over-caramelize and develop a burnt taste. 2. The heavy cream must be brought to a boil before being poured into the caramel. If you use cold cream, firstly, it may splash out and scald you, and secondly, the sugar will harden upon contact with the cold cream, making it impossible to mix evenly. 3. Caramel sauce is very thin when it is just cooked; it only becomes thick after cooling. If your caramel sauce is still very thin after cooling, you can re-boil it and cook it over low heat for 1-2 minutes to allow some moisture to evaporate. If it is too thick after cooling, you can add a small amount of boiling water, mix well, and dilute the sauce.