Toffee Sauce
1.
All raw materials are prepared by weighing according to the formula
2.
The milk pot with heat storage function is placed on the induction cooker to set the medium heat
3.
Add white sugar and turn on the induction cooker to heat up, slowly add water, little by little, to keep the bubbles boiled, do not stir
4.
Boil until the sugar melts and melts with the water and turns into a viscous light amber, turn off the induction cooker or remove the pot (the bottom of the pot has heat storage function)
5.
Slowly add whipped cream, a little bit, and stir while adding. If the temperature drops and no bubbles appear, turn on the induction cooker and continue to heat and stir.
6.
Add all the whipped cream and stir well
7.
Add lemon juice and stir well
8.
Add the butter and use the waste heat to melt the butter and stir
9.
Stir thoroughly
10.
Remove the milk pan from the induction cooker and continue to stir to make it smoother. When the temperature is high, the sugar sauce is thinner and has better fluidity. At this point the toffee sauce is ready
11.
As the temperature drops, the toffee sauce becomes thicker and can be filled into the container
12.
The prepared toffee sauce. Weighed it about 330 grams
Tips:
1. When the toffee sauce cooks the sugar, pour in the water a little bit. Remember not to stir. When the sugar melts and melts into a viscous light amber color, stir again, and add light cream along with the mix.
2. Adding lemon juice can make the toffee sauce not too sweet.
3. Toffee sauce can be put into a container and kept in the refrigerator. And according to different uses, it needs to be warmed up and used
