Salted caramel-it's just a brilliant thing! It can be a sauce, and filling for cake or cupcakes, and candy-toffee! It all depends on the balance of 3 ingredients in it (sugar-cream-butter). After trying just once it is impossible to forget the taste, I want to eat it again and again!
Cook Time | 40 minutes |
Servings |
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Instructions
- Place the skillet on the stove over medium heat. And further - do not touch it! This is the most difficult) the Sugar will begin to melt after a while. DON'T INTERFERE! Sometimes the saucepan can only be swung slightly from side to side. At the same time put the cream on the stove. Put on a low heat. They need to bring to a boil by the time all 200 g of sugar melts. When the sugar has melted, add the next serving. DON'T INTERFERE! Just wait and admire) But do not go far from the stove, so as not to miss the moment when the sugar melts. If suddenly sugar crystallized, it is better to throw away what happened and do it again... Otherwise, you risk wasting cream and butter...
- When all the sugar has dissolved, remove the saucepan from the heat and start adding the hot cream in stages. The mass will gurgle very much, as it should! In several stages, pour the cream and return the saucepan back on the stove for 5 minutes on low heat. If at this stage you have formed sugar lumps, do not worry! They will surely dissolve!
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