caramel cream sauce

With extra light cream, one place is to make Hokkaido toast, and the other place is this caramel cream sauce. To make caramel sauce, it uses the charred nature of sugar. Sugar will undergo coking reactions at high temperatures, producing a golden to brown color, and also producing substances with special flavors. The step of boiling caramel is very simple. First add a little water to the sugar to dissolve the sugar, and then heat it until the sugar is charred. However, the sugar at this time will turn into a hard caramel mass after cooling directly. In order to turn the caramel into a flowing "caramel paste" after cooling, it is necessary to add a certain amount of boiling water after the sugar is charred and mix well, so that it will not be a hard candy cake after cooling. However, ordinary caramel sauce tastes rather monotonous. If the added boiling water is replaced with boiled light cream, the caramel sauce will not only have a caramel flavor, but also have a strong milky aroma, showing a taste similar to taffy. This creamy caramel sauce is more delicious and more suitable for spreading bread or seasoning coffee or milk tea.