Salted caramel is just a brilliant thing! It can be a sauce, a filling for a cake or cupcakes, and toffee candies! It all depends on the ratio of 3 ingredients in it (sugar-cream-butter). After trying it 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
- Put the pan on the stove over medium heat. And then - don't touch it! This is the hardest part) Sugar will start to melt after a while. DON'T INTERFERE! Sometimes the pan can only be swung slightly from side to side. At the same time, put the cream on the stove. Put it on low heat. They need to be brought to a boil by the time all 200 g of sugar has melted. When the sugar has melted, add the next portion. 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 the sugar has 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 pan from the heat and start gradually adding hot cream. The mass will gurgle very much, as it should! Pour in the cream in several steps and return the saucepan back to the stove for 5 minutes on low heat. If at this stage you have formed sugar lumps, do not worry! They will definitely dissolve!