Liquid caramel
- Proteins: 0.7 g
- Fats: 21.3 g
- Carbohydrates: 56 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 1
Liquid caramel is perfect for making cakes and other desserts. It's also great as a topping for ice cream, crepes, syrniki, and pancakes. The smooth, creamy flavor can be enhanced by adding salt. Another great advantage is that it can be stored for up to 14 days and used whenever you like.
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Sugar300 G
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Cream 30%325 G
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Butter65 G
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Salt1 pinch
Pour a quarter of all the sugar into a saucepan with a thick bottom.
When the sugar starts to melt, gradually add the remaining parts.
The sugar will begin to turn into caramel, at this stage gently stir it with a spatula.
The result should be a homogeneous amber-colored mass.
Remove the frying pan from the heat and add softened butter.
Stir until the butter and caramel combine.
Add salt to the sugar.
Heat the cream to 90 degrees and pour a small portion into the sugar.
Then mix everything and gradually add the remaining cream.
Place the caramel on the fire, bring to a boil and cook for about 4 minutes.
Remove the caramel from the heat and immediately pour it into a cool container. This caramel can be stored for up to 2 weeks.
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- 20 min
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- 10 min
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