Caramel butter sauce

1

Smash 125 grams of coarse sugar with a cuisine machine。

2

The pot was filled with broken sugar and 25 grams of fresh water。

3

The small fire heats up to the full melting of the sugar and begins to bubbles without mixing。

4

Keep the fire warm until sugar water begins to appear in golden yellow, so that the pot can be moved gently and evenly。

5

At this time, another pot will boil with light cream, and it will boil with fire。

6

When sugar reaches the depth of amber, it goes out of fire, pours into boiled light cream, mixes it evenly with wood shovels, then sits the pot in cold water and cools it. The process of cooling needs to continue to mix until caramel sauce calms down。

7

Put caramel sauce in a disinfected bottle while it's still warm, and put a cap on it and keep it in the freezer。

1. If you have fine granulated sugar, you can use it directly. There is no need to use a food processor to crush coarse sugar; crushing it is merely to help it melt better. 2. Do not rush to heat the heavy cream. Wait to heat it until you observe the sugar syrup starting to change color. 3. There is no need to stir the sugar syrup in the early stages. You can start stirring when it turns golden yellow. Turn off the heat immediately when it turns deep red, pour in the heavy cream that has been brought to a boil at the same time, and stir immediately. Move to a cold water bath and continue stirring until it settles down, then transfer to a small glass jar to cool. 4. It is best to store the finished caramel sauce in the refrigerator and consume it as soon as possible.