Caramel Sauce for Filling Cakes and Desserts
Love that caramel flavor in desserts? This recipe is for you! I personally adore caramel in any form. And whenever I'm making a cake, pastries, or some other dessert that's meant to have caramel in it, I whip up this sweet, incredibly tasty sauce. Give it a try!
Mila
Recipe author
Caramel Sauce for Filling Cakes and Desserts
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 1 %
1 g
Fats 32 %
24 g
Carbohydrates 67 %
51 g
445 kcal
GI:
2
/
0
/
98
- Caramel is simple to make — melt the sugar over medium heat in a heavy-bottomed saucepan. As it melts, it's important to move the sugar only by swirling the pan, not by stirring, or it will recrystallize. Cook the caramel to a bright amber color; don't let it go too dark or it will taste bitter. Take it off the heat and add the cold butter, stirring until the butter is fully melted in. Pour in the cream and stir until smooth. Bring the mixture to a boil, pour it into a suitable container for storing or using, and let it cool to room temperature. The caramel sauce keeps in a sealed container for 2–3 weeks. Enjoy!
Caloric content of the products possible in the composition of the dish
- Пахта - 36 kcal/100g
- Сливки 20 % - ной жирности - 300 kcal/100g
- Сливки 10%-ной жирности - 120 kcal/100g
- Сливки - 300 kcal/100g
- Сахар-песок - 398 kcal/100g
- Сахар - 398 kcal/100g
- Масло сливочное 82% - 734 kcal/100g
- Масло любительское несоленое - 709 kcal/100g
- Масло крестьянское несоленое - 661 kcal/100g
- Масло крестьянское соленое - 652 kcal/100g
- Масло топленое - 869 kcal/100g
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