Salted Caramel Sauce 海鹽焦糖漿
Calling all caramel lovers out there!!!!! Personally I love caramel more than chocolate sauce. After making the caramel cake for my friend’s birthday, I am in a caramel zone. Everything has to add little bit caramel in it! 😀
It is still hard to believe how easy to make caramel sauce by yourself. Sugar and water, then some cream and butter, how simple is that! It is a perfect, super quick and easy recipe that you need, store the caramel in the fridge and you can always have it! Enjoy!
有焦糖控嗎?我個人是喜歡焦糖多過朱古力的。自從做了焦糖爆谷蛋糕給朋友後,我就進入了什麼都要加焦糖的狀態。吃甜品、雪糕、曲奇,什麼都加點焦糖漿,超好味!
其實做焦糖超級簡單,糖和水就做到焦糖,再加淡忌廉和牛油,就成香濃的焦糖漿。做法超簡單,將焦糖漿存放在雪櫃,就隨時都可以吃到!比街買的更好味!
Add water and sugar in a large saucepan, mix well. Then cook under medium heat, DO NOT stir and just wait.
Cook it for about 6-8 minutes until it turns amber colour. Be patient!
Once it reach amber colour, remove from heat. Add in double cream and stir well. Then add in butter and a teaspoon of sea salt, mix well. Let it cool and ready to serve. Enjoy!
*caramel sauce can keep it fridge for 2 to 3 weeks.
*this recipe can make around 300-350ml caramel sauce
先將水和糖加入煲內,拌勻,然後用中火煮糖 (*期間絕對不可以攪拌)
一直煮至糖溶化,然後變成焦糖色(需約6-8分鐘左右)
成焦糖色時,立刻離火,加入淡忌廉,拌勻,再加入牛油,拌勻 (*小心會有很多氣泡)
最後加海鹽(1茶匙或按自己口味)待涼後即可享用
*將焦糖漿放入雪櫃,可存放兩至三個星期
*煮焦糖時溫度非常高,糖加熱後很易燒焦,要份外小心觀察
*這個食譜可做約300-350毫升焦糖漿
- 90 ml water
- 230 g sugar
- 150 ml whipping cream / double cream
- 30 g butter
- 1 tsp sea salt
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Add water and sugar in a large saucepan, mix well. Then cook under medium heat, DO NOT stir and just wait.
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Cook it for about 6-8 minutes until it turns amber colour. Be patient!
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Once it reach amber colour, remove from heat. Add in double cream and stir well. Then add in butter and a teaspoon of sea salt, mix well. Let it cool and ready to serve. Enjoy!