![]() ![]() Then pour it into a clean jar and let cool completely. Return the pan to medium heat and simmer for 1-2 minutes until slightly thickened. It will bubble up violently as the moisture from the cream immediately evaporates, so just keep back a bit. Heating the cream will help to prevent the syrup from clumping (adding cold cream to hot caramel will cease the syrup). When the syrup turns amber (up to the color of a copper penny), remove from heat and carefully pour in hot cream. Swirl the pan gently as necessary to help it cook and color evenly. Continue to cook over medium-high heat until it begins to change to a golden color. Cook until the sugar dissolves, it bubbles and turns to a clear syrup. Pour water into a saucepan and add sugar over the water. Adding cream to the hot caramel sugar syrup may seem daunting at first, but once you get familiar with the fact that it bubbles up vigorously (and you get over the scare the first time), then it all starts to feel normal. It’s really about getting used to the transformations… like knowing how dark to cook the sugar and how often to swirl the pan so that there aren’t any sugar crystals forming on the sides. STEP BY STEP INSTRUCTIONS FOR SALTED CARAMEL SAUCE:Ĭaramel sauce is relatively easy to make once you get the hang of the technique. Dry caramel is cooked in a dry saucepan with no water added until it melts and caramelizes – in this method the reaction is faster and always produces a very dark caramel. This slows the process so that you can control how dark you want the sauce to be. This recipe today is the wet caramel version which means sugar dissolves in water before caramelizing.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |