Caramel sauce for filling cakes and desserts
Composition / ingredients
1
Servings:
Cooking method
Caramel is prepared simply - the sugar needs to be melted over medium heat in a saucepan with a thick bottom. It is important to stir the sugar during the melting process only with the movements of the saucepan, otherwise it will recrystallize.
Cook the caramel to a bright amber color, do not overdo it to dark tones - the caramel will be bitter. Remove from the heat and add the cold butter, stir until the butter is completely dissolved. Pour in the cream and mix the mixture until smooth.
Bring the mixture to a boil, pour into a suitable container for further storage or use and let cool to room temperature.
You can store caramel sauce in a closed container for 2-3 weeks.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
