Ingredients for 400 grams jar:
Base
- 200 g
- water2 tbsp
- 200 ml
- 150 g
Recipe:
Put sugar into a sausepan and add 2 tbsp water.
Put on a medium heat and cook until golden brown. Do not overcook!
In a separate sausepan heat heavy crean.
Remove sausepan from heat and add cream, stirring constantly with a whisk. It's better to pour it by parts to avoid too intensive boiling.
Return caramel to heat an cook for another 2 minutes. Remove from heat again and add cubed butter. Stir to melt butter completely.
Add salt, stir to combine and replace caramel into a bowl. Cover the surface of caramel with plastic film and let cool completely in a fridge.
Put cooled caramel into a jar with a lid. Store in a fridge up to 2 weeks.
Bon appetit!
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