Caramel sauce

Submitted by enr on 21 Oct 2013
1 cup sugar (can brown or dark brown)
1/4 cup water
3/4 cup cream (unsweetened)
3 and 1/2 tbsp butter (optional)
1/2 tsp vanilla essence or 1 vanilla powder (optional)
1 tsp sea salt (optional)
Caramel sauce
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Sugar and water is put to boil over moderate stove and leave until the sugar dissolves. Not to be confused. PLATES is amplified and, after the syrup boils, stir for approximately 5-6 minutes until the color of amber. If it uses brown sugar, color is different - in this case, the syrup must be thickened. Brewed from heat and add cream, stirring constantly. If used butter, vanilla, and / or sea salt, and finally add the sauce was stirred to obtain a homogeneous mixture. Cool and refrigerate. * The sauce can be used as a dip for apples, bananas, chestnuts, etc. Also it can flood the ice creams, creams, pies, pastries, cakes. * Sea salt balance the sweet taste of caramel, but the sauce is nice and without it. * I have prepared with brown sugar, which has a slight caramel taste. Did not I added butter and sea salt, but I put a little vanilla.
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21 Oct 2013