Hello.
Today I've taken a closer look at how to make a basic caramel sauce.
While baking, everyone will have a chance to ruin the caramel sauce.
If you're used to making caramel, it's easy to make large quantities,
If you make it for the first time, making it in small quantities is less likely to fail.
If you get used to a small amount several times and then get used to it, increase the amount.
(How to add water shown later will be much easier for beginners!)
▶ Ingredients
(You can make 75g of salted caramel sauce with this recipe.)
50g sugar
50g Heavy cream (38% milk fat)
2g Salt
8g Unsalted butter (Optional)
* If you want to make caramel sauce instead of salty caramel sauce, you can omit salt.
* Add 8 grams of butter, unless you're using it in baking batter or as a baking ingredient (for sauces, drinks, etc.).
▶ How to make
1) Put sugar in the bottom of the pot and melt it.
2) Warm up the heavy cream in advance.
3) When the sugar becomes caramelized and browned, add fresh cream that has been heated above 40 degrees in several portions.
4) Stir well with a spatula to make it even and cool at room temperature. If necessary, filter out sieve once.
* If you put butter, cool it below 70 degrees and mix it.
* If the above method is difficult, add 50g sugar and 15g water and boil together. At this time, the amount of heavy cream is adjusted to 40g.
* Storage: Refrigerate 2-3 weeks, frozen for longer.
Don't be surprised if you put it in the fridge, but if you leave it at room temperature, it will return to a thick sauce.
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