Creamy caramel
This treat is often sold in confectionery shops and various boutique candy stores, but it's easy to make at home. If you read my blog regularly, you're probably already familiar with cooking caramel, as we've made eclairs and candies with it, now just creamy caramel. It is delicious with pancakes, muffins, toast, waffles, etc. The recipe is from the French magazine Saveurs and I didn't want to change anything in it as it turned out delicious, tender and creamy. I had two 200g jars of the portion, and one jar immediately disappeared imperceptibly at breakfast. So I didn't have to store it for a long time, but I think it will keep well for a week in the fridge.
Composition:
- sugar – 150g .
- cream – 200 ml
- butter – 75 gr.
- salt – pinch
Cooking creamy caramel:
Cut the cold butter into cubes.
Pour the sugar into a thick-bottomed saucepan and, without stirring, melt until light caramelized (about 3-4 minutes).
Caramelize the butter into a light caramel.
Remove the caramel from the onge.
In a separate bowl, heat the cream and pour it into the caramel in a thin stream, stirring. Be careful, the hot caramel may splatter!"
Be careful.
Add a pinch of salt, butter and mix well.
Return the pot with the caramel and butter mixture to low heat and cook, stirring, for about 2-3 minutes. The mixture should thicken slightly.
Pour the finished caramel into a glass jar with a lid, let cool, and then serve.
Store in the refrigerator.
Have a good appetite!
