Caramel Butter Sauce
1.
Break 125 grams of coarse granulated sugar with a food processor.
2.
Put crushed sugar and 25 grams of water in the pot.
3.
Heat on a low heat until the sugar is completely melted and starts to bubble, without stirring.
4.
Continue to heat on low heat until the sugar water starts to appear golden brown. At this time, you can gently shake the pot to make it evenly colored.
5.
At this time, set up another pot to boil the whipped cream, use medium heat, and it will soon boil.
6.
When the sugar water is boiled to a deep amber color, immediately turn off the heat, pour in the boiled whipped cream, stir evenly with a wooden spatula, then sit the pot in cold water to cool. The cooling process requires constant stirring until the caramel sauce calms down .
7.
While it is still warm, put the caramel sauce in a sterilized glass bottle, cover it and store it in the fresh-keeping layer of the refrigerator after it has completely cooled down.
Tips:
1. If you have fine granulated sugar, you can use fine granulated sugar directly instead of using a cooking machine to beat coarse granulated sugar. Breaking is just for better melting.
2. Don't rush to cook whipped cream, cook it only when you can observe that the sugar water starts to change color.
3. There is no need to stir the sugar water in the early stage. You can start stirring when it turns golden yellow. When it becomes dark red, turn off the heat immediately, pour in the whipped cream that has been boiling at the same time, stir immediately, move to the cold water bath, continue stirring until it calms down, and then transfer to In a small glass bottle, let cool.
4. The prepared caramel sauce is best stored in the fresh-keeping layer of the refrigerator, and eat it as soon as possible.
