Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
1. . In a thick-walled high saucepan over medium heat, melt 1/2 part of the sugar, constantly stirring it with a silicone spatula. When the sugar turns golden, add some of the sugar again and stir again with a spatula until the sugar is completely dissolved and until golden, and so on until all the sugar is dissolved.
2. Heat the cream in parallel.
3. Remove the caramel from the heat and pour in the cream in a thin stream, stir well. Attention! the mixture begins to boil and increase in volume, be careful not to get burned!!!!!
4. Cook the caramel again over low heat and constantly stirring until a homogeneous mixture. Remove from heat and add butter and honey, mix.
5. If you put the caramel sauce in the refrigerator, it will thicken, if it is slightly heated in the microwave, it will become liquid again.
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
- Honey - 400 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
