Good Lifestyle

Caramel can first seem too delicate to do you, but it could not be further from the truth. As long as you are ready to focus and follow the technique exactly, you can not spoil it.

Caramel is just sugar-based sugar and you can do it in any saucepan quite easily - cast the sugar patiently in a certain water over medium heat. However, to get the dreamy and creamy caramelle sauce you like drinkingApple pie And ice cream, you will incorporate heavy cream and butter into melted sugar as a last step. You will need another saucepan and a long-sleeved spoon or whip - when the cream hits the hot sugar, it bubble quickly.

Once you have finished your caramel, transfer it to an anti-heat container with a lid and store it in the refrigerator for two weeks. Alternatively, you can freeze the sauce for months. But with all desserts, you will want to stifle in the caramel, it is unlikely that it will last even so long.

Give about 1 cup of caramel and 1 1/2 cup of caramel sauce

Ingredients

For the caramel:
1 cup of granulated sugar
1/4 cup of water
Kosher salt

For caramel sauce:
1/2 cup of thick cream
4 c. Soup butter, cut in 4 pieces
1 tablespoon of kosher salt (optional)

How to do it

Combine sugar, water and a large pinch of kosher salt in a saucepan of 2 to 4 liters (or more). Stir sugar and water together to combine (it will look like a wet sand), then stop shaking and place the pan over medium heat.

If you have a candy thermometer, place it in the pot. Let the sugar dissolve; You can swell the stove every few minutes to encourage it. To prevent sugar that swirls on the sides of the burn pot, soak a baked brush in the water and paint along the sides of the pot.

Leave the mixture to a boil. Once done, it will start transforming a dark amber color. Mouse gently the pot to encourage even cooking.

When the mixture is quite dark or reaches 325 ° F on the candy thermometer (this could take up to 10 minutes depending on your stove), remove the heat pot. At this point, you did caramel. Keep in mind that caramel will thicken longer than sitting, so if you are caramel sauce, go to the next step immediately.

Using a long-sleeved whisk or a wooden spoon, mix quickly into the thick cream. It will boil, so pay attention, but continue stirring. Stir in the butter until melting and smooth.

For the salt caramel, stir in the kosher salt (there is already a pinch of salt in this recipe, but it is only to compensate the sugar; tasting salt, you need a little more.)

Complete caramel sauce recipe

1. Combine sugar, water and a big pinch of kosher salt in a saucepan of 2 to 4 liters (or more). Incorporate the combination (it will look like a wet sand), then stop stirring and place the pan over medium heat.
2. If you have a candy thermometer, place it in the pot. Let the sugar dissolve; You can swell the stove every few minutes to encourage it. To prevent sugar that swirls on the sides of the burn pot, soak a baked brush in the water and paint along the sides of the pot.
3. Leave the mixture to a boil. Once done, it will start transforming a dark amber color. Mouse gently the pot to encourage even cooking.
4. When the mixture is quite dark, or reaches 325 ° F on the candy thermometer (this could take up to 10 minutes), remove the heat pot.
5. Using a long-sleeved whisk or a wooden spoon, mix quickly into the thick cream. It will boil; keep in hanging. Stir in the butter until melting and smooth.
6. For salted caramel, stir in extra kosher salt.

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