[caramel Butter Toffee Sauce] Ph Master's Recipe is Not Afraid of Splashing without Water

[caramel Butter Toffee Sauce] Ph Master's Recipe is Not Afraid of Splashing without Water

1. For granulated sugar, high-quality white granulated sugar or yellow granulated sugar can be used;
Butter softens into a soft solid at room temperature;
(The original recipe uses half-salted butter beurre demi-sel AOC containing 0.5%~3% salt, and salted butter Le beurre salé contains more than 3% salt.) Therefore, you can use salted butter or unsalted butter + 1 gram of salt.

2. First, let's sterilize the sauce bottle at high temperature:
Put the bottom of the empty glass bottle upside down into a pot filled with cold water (the depth of water should be such that the glass bottle does not easily rise and fall over). Bring to a boil on high heat and turn off the heat.
Leave the bottle in the pot for a while. After the sauce is boiled, remove the empty bottle and try to drain the excess water. You can use it without drying.
The metal cover can be blanched after turning off the heat, and then fished out immediately. The plastic cover will shrink without a friend.

3. Boil 200ML of whipped cream in a milk pan and set aside (don't let it cool, cook the caramel immediately after boiling the cream).
(200ML light cream is approximately equal to about 200 grams of light cream)
Animal whipped cream brands such as Nestlé, Anjia, Tower, President, etc. Pay attention to the freshness of whipped cream, see TIPS

4. Use another clean saucepan without adding any water.
Boil the sugar over a medium-to-small heat (note that it is a medium-to-small heat)
Pour 250 grams of sugar in a small amount slowly (see tips1 for points)
Do not use rock sugar, do not use soft white sugar, do not use powdered sugar, please use white granulated sugar.
Unauthorized reduction of sugar will greatly shorten the shelf life. And the finished sauce will appear thin and liquid due to too little sugar.

5. After the sugar changes color, gently shake the pot or use a wooden spoon to stir the sugar evenly.
In the process of boiling sugar, you don't need to stir too diligently, so as to avoid excessive stirring and failure of sand and agglomeration. Just heat the sugar shop evenly.
(To be correct, it is not to stir the sugar, but to poke the sugar down into the syrup to heat it up. So a flat-headed wooden spoon is recommended)

6. The golden caramel color gradually appeared from the edge of the pot

7. The sugar was almost completely melted, showing an amber liquid state with no lumps. Turn off the heat to stop cooking.

8. Add 50 grams of softened butter.
Butter must be softened at room temperature into a soft solid state. Do not dissolve into a liquid (it may float on the surface of the finished product with a layer of oil), nor can it be frozen hard.

9. Pour in the cooked warm whipped cream and mix.
Don't leave the cream to cool after boiling. It is best to cook the caramel after cooking the cream so that the whipped cream is kept warm and poured into the caramel. Otherwise, pouring cold cream may also splash the caramel and cause the butter to float on the surface.

10. Then boil on medium heat again

11. Pour in the caramel sauce while it is hot, and put it in the refrigerator after cooling.
It can be capped while it is hot, but it does not need to be reversed.
It has been confirmed that it is no problem to store it in the refrigerator (not quick-frozen) for half a year. Of course, it is better to use it up as soon as possible.
Note: Unauthorized reduction of sugar will greatly shorten the shelf life.

12. If your skillet does not pour, it is very troublesome [how to bottle].
Because the sauce bottle in your hand is very hot, you can put the sauce bottle in a large cup with a handle and hold the cup to fill the jam. It will not be hot.
A small stainless steel tea spoon to scoop sauce will work better than ordinary soup spoons. If possible, buy a sharp-necked spoon (bent-necked spoon) and scoop the juice with half the effort.

13. If the bottle is too big to hold the cup, it is much easier to find a plastic box to pick it up.
The jam jar is really hot, so you have to prepare a wet towel or silicone gloves or it will be like torture.
Be very careful when screwing the cap. For example, I once slid my hand and cleaned it for a long time. .
The picture on the right was taken when I made Ruby Strawberry Jam. That recipe is also my favorite
https://www.xiachufang.com/recipe/1083226/

14. ------- There is a paragraph that I don't know should be said improperly--------------
PS If after cooling, there are a little bit of butter particles on the surface, it is not a big deal, don't panic.
If there is a thick layer of butter on the surface, congratulations, you screwed it up (• ̀ω• ́ )✧
Please see TIPS for the reasons. In fact, it is edible, that is, the separation of sugar and oil will be rough and unpalatable.

If you don't put butter at all in PPPS, you may not feel the difference when you just make it and think it's okay. However, after storing in the refrigerator for a period of time, the separation of sugar and oil may also have a rough texture.
-------In short, I have to talk about it, it's over--------------

15. When needed, the caramel sauce will be harder to pick up when taken out of the refrigerator. In summer, it can be softened to a fluid state if placed at room temperature for a while, and in winter, the glass bottle (with the metal cap removed) can be placed in the microwave for half a minute or a few minutes to soften it for use.

16. The taste is as sweet and rich as toffee. A good way to consume whipped cream is to store a can in the refrigerator for many uses.
Can make caramel pudding, caramel milk tea, caramel filling for cakes, caramel ice cream, caramel milk candy, caramel popcorn. . . Even if it's just spread on bread for breakfast, it tastes like fried chicken sticks, rich and nutty flavor.

17. There is a layer of sauce left on the bottom of the pot, add some milk and cook until it is warm and mixed with the egg liquid to bake it into a pudding. I haven't had a big love for pudding, so I can't make any prescriptions. (It's nothing more than a sweet stewed egg) Since there is no extra sugar, there is a bit of chopped 65% dark chocolate in the middle, and there is a layer of handmade strawberry jam on the bottom of the bottle, which is delicious.

Tips:

[Please look here before asking questions]
0) There is no salt in the master recipe. If you want to add sea salt, you can add it, no problem. Sea salt caramel is quite popular now. The amount is up to you. There is no way here.
1) Do not use rock sugar, do not use soft white sugar, do not use powdered sugar, please use white granulated sugar.
2) The butter must be softened at room temperature into a soft solid state. Do not dissolve into a liquid, nor quick-freeze it hard. Otherwise, it will definitely form a layer of yellow oil floating on the surface.
Many people asked if they could not put butter. Master PH certainly makes sense. Butter can make the texture silky and smooth and add nutty fragrance to make the oil and sugar better blend. . . Of course, you can make it if you have to leave it alone. This is basically the reason for the subtle rough sugar texture after it has been cooled and stored for a period of time.
In addition, adding salt is possible. Take the measure for yourself.
3) Animal whipped cream brands such as Nestle, Anjia, Iron Tower, President, etc.
4) Do not leave the cream to cool after boiling. It is best to cook the caramel after cooking the cream so that the whipped cream is kept warm and poured into the caramel. Otherwise, pouring cold cream may also splash the caramel and cause the butter to float on the surface.
5) It has been confirmed that it is no problem to store it in the refrigerator (not quick-frozen) for half a year. Of course, it is better to use it up as soon as possible. It can be used for pudding, toffee, mousse, ice cream, etc.
Note: Unauthorized reduction of sugar will greatly shorten the shelf life. And the finished sauce will appear thin and liquid due to too little sugar.
6) When needed, the caramel sauce will be harder to pick up when taken out of the refrigerator. In summer, it can be softened to a fluid state if placed at room temperature for a while, and in winter, the glass bottle (with the metal cap removed) can be placed in the microwave for half a minute or a few minutes to soften it for use.
7) In view of the fact that some people asked whether the whipped cream that has been beaten into okara can be used as waste. So I tried, please praise me for my sacrifice. It can be made, but there will be separation of water and oil, which is not smooth. So if you really mess up the whipped cream, please refer to the method in the link below.
Especially the last cake, whether the whipped cream you want to slaughter is whipped, quick-frozen into ice cubes, or cooked, you can use it, provided that it doesn't get spoiled and smelly.


[Note] Fresh whipped cream is milky white liquid and similar to milk. After boiling, it will form a thin layer like milk. If you find that the whipped cream is light yellow and thick and it is not easy to pour out, it will not be fresh for a long time, so that there will be condensation after boiling, and a thick layer of light yellow grease will separate on the surface. Although it is not broken and can be used temporarily, it is just not fresh, and it will deteriorate if it continues to be exposed to air. (So when buying, it is best to ask the boss how long the shelf life is, because the goods on the expiration date are risky)
Stale whipped cream is not suitable for this recipe, because water and oil may not be able to fuse and cause agglomeration.

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Recipe for consuming whipped cream:
【Caramel Cream Toffee Sauce】
【American Yogurt Caramel Ice Cream】
【Light Cream Cake】