Hi Hive food lovers!
I'll show you an easy way to make caramel sauce as well as how to avoid mistakes that I've experienced.
This sauce is used widely in cake decoration, dipping sauce for churros for example, filling (truflle) or drizzle on top of ice cream.
And I'm sure once you taste and you'll fall in love with it.
So let's get started to make this yummmmmmy sauce with me.
Caramel may remind you of Alpenliebe candy's magic flavor. In the old days, children in the countryside had Alpenliebe, it would be so special
Ingredients:
40ml water
150g sugar
30g unsalted butter
80ml cream
2ml vanilla/1tsp sea salt/ 20ml brandy
Method
Add water first then sugar! Dissolve before turn heat on. Why? Watch until the end and you will not wonder why. This little change can save your caramel from the first time.
Choose a thick-bottom sauce pan so that caramel will not get burned so quickly. To be safe you should cook on low heat from the beginning or you can cook on medium heat so sugar melts quickly.
Attention: Don't touch the pot whatsoever. Let it cook on low heat. Keep an eye on it. Don't leave it to watch Korean drama:)
When it turns to amber color, turn heat down to the lowest.
Off heat and cool it down, it's still cooking itself. it's extremely hot so be careful!
Add in butter, little by little. Stir well until butter dissolves.
Then add cream in. Remember cream should be warm or at least at room temperature. Cold cream will react to hot caramel and you'll see volcano works😱
Whisk until butter and cream disappear in caramel. Back to heat and bring the sauce just to boil. Done!
Since it's hot, it's quite thin and runny. At this step you can add vanilla, salt, or brandy to get different flavors.
It can be made in advance, tightly covered and stored in fridge in 1 month or can be frozen in airtight container up to 3 months. Thaw at room temperature and warm up before use.
Voila! Now you have successfully made one of the best sauces in he world.
I added water after sugar, some sugar left above water and I tried to clean. I touched the syrup then sugar crystalized (pic below).
This time I used milk instead of cream. Milk does not work for caramel at all (pic below).
No problem. After many times dealing with "parents of success" (the way some people define "failure") I gained my lessons 😁
You can check out the video on my youtube channel:
Hope you are successful with this recipe and avoid dump mistakes like me huh!
All photos are my own and recaptured from my Youtube video.
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