Caramel sauce with salt
Votes: 1
Time: --
Complexity: easily
Complexity: easily
It's worth noting that caramel has become so popular these days that it's used as a seasoning for both desserts and meat dishes. It's quite easy to make, requiring only four ingredients, and the sauce tastes truly wonderful!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Granulated sugar – 1 cup
- Butter – 90 grams (cut into 6 pieces)
- Heavy cream - 120 ml
- Coarse salt - 1 teaspoon
We recommend
Recipes with similar ingredients: cream
Cooking the dish according to the recipe:
- Melt the granulated sugar in a saucepan over medium heat, stirring constantly with a spatula. Be careful not to burn it.
- Once the sugar has completely melted, immediately add the butter. Be careful at this stage, as the butter may splatter. Stir until the butter is completely melted (2-3 minutes).
- Very slowly pour in half a cup of heavy cream. Be careful, as the cream is colder than the caramel. Boil the caramel sauce for 1 minute.
- Remove from heat and stir in 1 teaspoon of salt. Let cool before using or store in a container. Don't worry if the salted caramel sauce seems too thin; it thickens as it cools.
Caramel sauce can be stored, covered, in the refrigerator for up to 2 weeks.
Categories:
recipe / Sauces / Sweet sauces
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