Caramel butter sauce
By VicentaLakin
Can't you use the cream sometimes? Make a taffy or caramel butter sauce. It's good! I used ice sugar, and it felt better than sugar and cotton sugar, and there was a sweet smell of ice sugar. Coffee, cake, bread
Recipe Recommendations
- light cream 200g
- rock sugar 200g
- sweet fragrance
- cook
- an hour
- simple
Steps for Caramel butter sauce
1
Ice sugar is powdered2
Light cream in the cup, warm the water. Hot3
It's hotter and ice cream4
Heat to amber5
Ice sugar is released from the fire and is poured into light cream more than three times (which can be infrequently). A little less mixing for the first time (the syrup will boil, beware of the heat, when the bubbles are all gone, and again), a little more mixing for the second time than the first time (a little bit more mixing, which will reduce the temperature of the syrup)6
When the cream is down, some of the syrup is condensed, put back on the fire, continue to make a small fire, mix sugar and cream completely together, so you can bottle it7
Caramel butter sauce does not have to be too thick because it becomes thicker when it's cold. If it's too thick, you can pour it into the mold, and it'll congee, and it'll be the taffy we know。Caramel butter sauce Make Tips
when the bottle is hot, the lid is covered and cooled, so that it can be kept for long. it would be preferable to get bottled with a capacity of 200 ml-300 ml and eat the sauce as soon as possible after the cap is opened。