Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients. Important: you need dishes with a thick bottom.
Step 2:
Pour sugar into a saucepan. Carefully pour water through the funnel. Do not mix! On low heat, bring to the dissolution of sugar.
Step 3:
As soon as the sugar is completely dissolved, add fire.
Step 4:
Bring the mixture to a bright amber color. You can achieve a different shade of caramel: from milky to dark golden (for lovers of burnt sugar).
Step 5:
At this time, dissolve the salt in the cream, heat, but do not boil.
Step 6:
As soon as the caramel has reached the desired color, remove from the heat and carefully pour in the cream in a thin stream. The mass will increase dramatically in volume, it will bubble, so you need to immediately take a large container. And only now the caramel can be mixed. For the first time, lumps formed from undissolved coarse salt. In this case, you can put the caramel back on low heat for a few minutes - the lumps will dissolve with stirring.
Step 7:
Remove from heat, add oil. Cool it down.
Caloric content of the products possible in the composition of the dish
- 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
