Recipe Source and Credit To sallysbakingaddiction
***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
slightly modified
Ingredients:
180g granulated sugar
100g unsalted butter, cut into 6 pcs
100g unsalted butter, cut into 6 pcs
150ml Heavy Cream / Whipping Cream
1 tsp salt
1 tsp salt
Directions:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown,
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown,
amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 130ml of heavy cream while stirring.
Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cover the caramel tightly and store for up to 2 months in the refrigerator.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cover the caramel tightly and store for up to 2 months in the refrigerator.
Warm the caramel up for a few seconds before using in a recipe.
Additional Notes:
*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat),
*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat),
or double cream (48% milk fat) may be substituted.
***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
No comments :
Post a Comment