Composition / ingredients
Cooking method
1. Pour sugar into a saucepan, put it on low heat, let it melt. When the caramel mass begins to appear around the edges, this means that the sugar has already begun to melt, the mass needs to be stirred with a silicone or wooden spatula so that the crystals melt quickly and the caramel does not burn. When the caramel becomes homogeneous and acquires a beautiful amber color, we remove the saucepan from the fire.
2. In parallel with the sugar, pour the cream into a separate small saucepan and also send it to a very low heat. Cream should not boil and even more so boil! They need to be brought to a hot state and no more.
3. Just removed the saucepan with caramel from the fire, immediately pour hot cream into it in a thin stream, while stirring the mass continuously (in the process, the mass will sizzle and squirt - everything is fine, it should be so).
4. In the resulting soft caramel, spread the butter and mix thoroughly.
That's it, the caramel is ready!
Use the delicacy for various desserts, pour them on pancakes and fritters, serve with ice cream - yes, anything!
Bon appetit!
Calorie content of the products possible in the dish
- 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
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
