Direct Caramel and Salted Caramel Sauce
By Isabella Quinn
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Direct caramel is a common baking method for making caramel-flavored treats. This article provides a recipe for making direct caramel and salted caramel sauce. Salted caramel sauce is a sweet-and-salty condiment that can be served with dishes such as cheesecake and flan. Direct caramel is easy to make and versatile enough to use as a topping or ingredient in many desserts.
Ingredients
- •200 g sugar
- •150 g whipping cream (warm)
- •½ tsp salt
- •20 g unsalted butter (cold and cut into cubes (optional, adds shine))
Instructions
- 1
Make a thin layer of sugar on a pan and put it on medium heat.
- 2
As some spots start to melt, cover them with a thin layer of sugar.
- 3
Continue until you have used up all the sugar in the recipe.
- 4
Let it become a nice pale gold color and don't use any utensil to mix; only move around the sugar by tilting the pan.
- 5
Once golden, add the cream and salt and stir vigorously.
- 6
Be really careful because it's really hot and it will bubble up.
- 7
Remove the pan from the heat, add the butter, and stir.
- 8
Let it cool down completely.
- 9
If it's too thick, you can adjust the texture by warming it up and adding a bit of boiling water.
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