[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. Granulated sugar can use high-quality white granulated sugar or yellow granulated sugar; 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 ) So you can use salted butter, or unsalted butter, 1 gram of salt

2. Boil 200ML whipping cream in a milk pan, and set aside (200ML whipping cream is approximately equal to about 200 grams of whipping cream)

3. Use another clean saucepan without adding any water. Boil the sugar over a medium-to-small heat, and slowly pour 250 grams of sugar in a small amount

4. Shake the pot or stir slightly with a wooden spoon to heat the sugar evenly

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

6. The sugar has basically melted and turned amber, turn off the heat and stop cooking

7. Add 50 grams of softened butter

8. Pour in the cooked warm whipped cream and mix

9. Then boil on medium heat again

10. The storage utensils are disinfected with boiling water.

11. Pour the caramel sauce while it is hot, and put it in the refrigerator after cooling

12. 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.

13. 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:

1) Butter must be softened at room temperature into a soft solid state. Do not dissolve into a liquid, nor quick-freeze it hard.

2) Do not use rock sugar, do not use soft white sugar, do not use powdered sugar, please use white granulated sugar.

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, the cold cream may also splash the caramel.

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.

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.