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Saturday, May 18, 2024

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Good Caramel Sauce – The Rose Desk

I do know the title of this recipe is a daring assertion however belief me; I’ve been perfecting this for twenty years and I’ve lastly give you the Good Caramel Sauce!

Caramel is my mother’s favourite factor on the planet and she or he’s by no means surrender that sometime I’d give you the dreamiest caramel sauce. My secrets and techniques: a dry caramel cooking methodology, room temperature butter, room temperature half & half, and a ending blitz with my immersion blender.

Simply have a look at how good that is on my dreamy do-it-yourself vanilla ice cream!

What makes this caramel sauce good?

I’ve made so many batches of caramel and lots of of them virtually made the minimize however all of them fell quick in consistency. They have been just too thick and have been gloopy on ice cream. This caramel sauce is really a sauce match for ice cream with an ideal pourable consistency.

How do you make good caramel sauce?

For starters, don’t use water to soften the sugar. Use the dry methodology detailed right here; the sugar is much less more likely to crystallize with out water. Additionally use room temperature butter and half and half. That is key! Caramel doesn’t desire a dramatic change in temperature. And at last, my secret ingredient is half & half! If you happen to don’t have it, use 1/4 cup milk and 1/4 cup cream.

Good Caramel Sauce

1 cup granulated sugar
4 Tbsp unsalted butter, at room temperature
1/2 cup half & half, at room temperature
Sprint sea salt (non-obligatory)

  1. Unfold sugar evenly within the backside of a large steel sauce pan. Warmth over medium-low warmth till fully melted and darkish brown, about 5-10 minutes. Don’t stir with a utensil; control it and if want be, swirl the pan till sugar has fully melted.
  2. Flip off the warmth. Whisk in room temperature butter till uniform in colour, then whisk in room temperature half & half. If desired, add a touch of sea salt.
  3. Pressure caramel by way of a superb mesh sieve. For an additional luscious sauce, end with a blitz of the immersion blender to make the sauce extremely easy. Let cool no less than 15-20 minutes earlier than utilizing. Hold leftovers in a jar within the fridge.

To reheat do-it-yourself caramel: convey jar to room temperature for about an hour, then warmth at 20-30% energy, stirring each 15 seconds till heated to your liking.

Keep saucy,

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