Caramel Sauce
Ingredients
- 200 g white or cane sugar
- 180 g cold butter, cut into cubes
- 250 ml whipping cream
- 1 pinch fleur de sel (optional)
Instructions
- Pour the sugar into a large pot and heat it over medium heat, stirring gently with a whisk as it melts. If you use very coarse cane sugar, you can add 2 tablespoons of water to the sugar, but only if it is hard to melt.200 g white or cane sugar
- At first, small lumps will form, but it does not matter; keep stirring, and slowly all the sugar will melt.
- Try to keep the edges of the pot clean, possibly using a silicone spatula to move the sugar crystals that form on the sides of the pot.
- When the sugar has melted, stop mixing it with the whisk and let it cook, on a lower flame, until it turns a nice amber color. If you have a candy thermometer, use it to keep an eye on the temperature, which should not exceed 345°F.
- When the caramel is ready, add the butter all at once. The caramel will bubble furiously for a few seconds (this is the reason why want to use a large pot), then the butter will melt and everything will go back to normal. Mix the caramel butter with a whisk, and when all the butter is incorporated add the cream and stir some more.180 g cold butter, cut into cubes, 250 ml whipping cream
- At this point, you should have a velvety caramel sauce, to which you can add some fleur de sel.1 pinch fleur de sel (optional)
- Allow the sauce to cool for about ten minutes, then pour it into a clean glass jar.
- Should there be lumps of sugar, which is not desirable, but possible, you can pour the sauce through a strainer, before transferring it into the jar.
- You can keep the caramel sauce in the fridge for up to two weeks, but please reheat it a little before serving or using it in other recipes.
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