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Print Recipe
Liquid Iris Recipe
I want to offer a very simple and quick recipe for homemade caramel. It will need all 3 ingredients and 15 minutes of time. You can use as a separate dessert, and topping for ice cream or pancakes. Even for the layer of cakes, for example, everyone's favorite cake "Snickers", or prepare caramel cream, or gelling desserts. In General, a very versatile dessert!!!
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. For cooking, we will definitely need a saucepan with a thick bottom.
    For cooking, we will definitely need a saucepan with a thick bottom.
  2. About half of the sugar from the total mass is poured into a saucepan and on the fire just below the average start to heat.
    About half of the sugar from the total mass is poured into a saucepan and on the fire just below the average start to heat.
  3. It is better not to mix with a spoon, so that it does not take lumps, and sometimes just "roll" from side to side.
    It is better not to mix with a spoon, so that it does not take lumps, and sometimes just "roll" from side to side.
  4. When almost all the sugar is dissolved add the second half.
    When almost all the sugar is dissolved add the second half.
  5. Also, sometimes mixing - pumping from side to side. And while the sugar is heated, send the cream in the microwave. They must be!!! hot!!!
    Also, sometimes mixing - pumping from side to side. And while the sugar is heated, send the cream in the microwave. They must be!!! hot!!!
  6. When all the sugar has dissolved (here you need to be careful, do not overdo the sugar, because there may be bitterness, and consider that the caramel is spoiled) add butter. All mix well, be careful not to burn!!!
    When all the sugar has dissolved (here you need to be careful, do not overdo the sugar, because there may be bitterness, and consider that the caramel is spoiled) add butter. All mix well, be careful not to burn!!!
  7. Next send hot cream. Be careful here. The mass will boil, this is normal (very big difference in temperature). All mix thoroughly to the bottom of nothing burned and boil. At this point, you can add a pinch of salt. It sets off the taste. And if you want a pronounced salty caramel, you can add 0.5 tsp. salt.
    Next send hot cream. Be careful here. The mass will boil, this is normal (very big difference in temperature). All mix thoroughly to the bottom of nothing burned and boil.
At this point, you can add a pinch of salt. It sets off the taste. And if you want a pronounced salty caramel, you can add 0.5 tsp. salt.
  8. If you want liquid - 5 minutes will be enough, if thicker - about 10 minutes. I cooked 8. Here is such a caramel is obtained. As long as it's hot, it's liquid. But when it cools, it gets thicker. And when it lies in the refrigerator, just keeps its shape well.
    If you want liquid - 5 minutes will be enough, if thicker - about 10 minutes. I cooked 8.
Here is such a caramel is obtained. As long as it's hot, it's liquid. But when it cools, it gets thicker. And when it lies in the refrigerator, just keeps its shape well.
  9. Give a little cool, and pour into a jar, which will store. After it rises in the refrigerator, caramel is even better.
    Give a little cool, and pour into a jar, which will store.
After it rises in the refrigerator, caramel is even better.
  10. Our caramel cream sauce is ready. It is very similar to candy "Butterscotch".
    Our caramel cream sauce is ready. It is very similar to candy "Butterscotch".
  11. That's the consistency of caramel after a night spent in the refrigerator. If you heat it up, it will become liquid again!!!
    That's the consistency of caramel after a night spent in the refrigerator.
If you heat it up, it will become liquid again!!!

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