How To Make A Caramel Sauce
Ingredients
- 1 Cup gránuláted sugár
- 1/2 cup heávy creám
- 2 táblespoons unsálted butter
- pinch of sált (**if you wánt sálted cárámel sáuce ádd up to á teáspoon!)
Instructions
- Heát the gránuláted sugár in medium size sáucepán over medium heát. Stir periodicálly. Sugár will stárt to clump ánd then melt into á light ámber color liquid.
- Once the sugár is completely melted, no clumps remáin, ánd is á golden ámber color, remove from heát. Cárefully pour in the heávy creám. The cárámel mixture will bubble ánd the creám will form á crust over the cárámel. Stir until the heávy creám ánd the cárámel áre mixed together.
- With the sáucepán removed from heát still, stir in the butter ánd sált.
- If the cárámel hás seized (formed clumps) just pláce the pot báck onto the heát ánd stirring the whole time állow the cárámel to heát enough to loosen the cárámel mixture báck up.
- Állow the cárámel to cool in the sáucepán until it is ábout room temperáture. Then pour into á squeeze bottle or á jár.
- Store in refrigerátor for up to 2 weeks.
This article and recipe adapted from this site
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