Let's make a delicious, soft, elastic, creamy caramel.
Caramel that can be used to make a variety of cakes and pastries.
Use for the preparation of various creams.
It is very tasty to pour over desserts, ice cream, pancakes with this caramel sauce.
Let's cook!
To prepare 150 grams of caramel, we need
- 90 grams of sugar
- 90 grams of heavy cream
- 30 grams of butter
I like this particular ratio of ingredients.
Pour the sugar into a dry saucepan and place the sugar pan on the stove.
I start to heat the sugar over medium heat, I don't touch the sugar, I don't interfere, I let it melt.
When I see the sugar starting to melt, I make the fire minimal.
From time to time, I raise the pan, shaking it slightly so that the sugar does not burn and melts evenly.
When the sugar is almost all melted, I gently begin to break it, stirring slightly.
In parallel with this, now it is necessary to heat the cream to a hot state, it is not necessary to boil.
This can be done in a saucepan on the stove, or in the microwave.
It is very important to have a deep saucepan with a thick bottom for making caramel. I take fine-crystalline sugar, it melts faster and easier.
When all the sugar has melted and has become a beautiful amber color, gently pour hot cream into it, and continue stirring intensively until the whole mass stops boiling.
The mass will boil strongly, so take a spatula or a long-handled stirring whisk so as not to burn yourself.
When the strong boil stops, add the butter.
Stir everything vigorously until the oil is completely dissolved. If you like salted caramel, then now you can add a pinch of coarse salt.
When the oil has dissolved, remove the pan with caramel from the heat, and pour it into the container in which you plan to store it, I store it in a glass jar.
You can watch a step-by-step video recipe in my video below
Let the caramel cool completely to room temperature, and if you do not plan to use it right away, close the lid and put it in the refrigerator for storage. It will thicken in the refrigerator. Then for use it can be warmed up, either in a microwave oven or in a water bath.
My advice for those who are making caramel for the first time.
- If in the cooked caramel you still have hard pieces of sugar that have not been dispersed, then pour the caramel into a storage container through a sieve.
- The hard pieces of caramel sugar remaining in the sieve can be stored in a glass jar, in the refrigerator, and used to make biscuit cakes impregnation.
Ingredients
90 grams - sugar - 4.5 tbsp. spoons
90 grams - cream 30-35%
30 grams - butter
I also recommend taking a look at the page with these recipes.
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