How to cook salted caramel

Autumn is the right time of year to stock up on sweets and drink hot tea, wrapped in a blanket. What is the best tea to drink without a piece of apple pie or chocolate candy?





Some desserts only get better when combined with a delicious sauce. There are also dishes in which the sauce plays a key role. At home, it is quite realistic to prepare caramel sauce or boiled condensed milk. Homemade is always tastier, and you can cook easily. It's up to you to add salt to caramel or not. Definitely we can say that cooking sweets is quite simple, if you take into account all the nuances of cooking.





The ingredients

• 230g sugar
• 65 ml of water
• 250ml cream
• 70g butter
• 1 tsp salt
• 1 tsp lemon juice

Preparation

1. Take a thick-bottomed pot. Put sugar in it and pour water. If the steak is small, divide the sugar into 3 parts and gradually dissolve it in water.
   
   
   
   
2. Put it on a medium fire, don't stir the sugar. Slightly shake the saucer to speed up the process of dissolving sugar. To prepare caramel faster and was homogeneous, use fine crystal sugar.
3. When the syrup starts to boil and bubble, add fire.
   
   
   
   
4. Add lemon juice to the syrup so that the syrup does not burn and the sugar does not crystallize.
5. Leave caramel on a medium heat for 3-5 minutes before it acquires a golden color.
   
   
   
   
6. In the meantime, heat the cream with 33% fat, but don't boil it. If the cream is not warm enough, the caramel may curl up in a lump. French confectioner Pierre Herme knows, How to prepare caramel with sugar and fatty sour cream. The recipe is followed, only sour cream should be of good quality, otherwise there is a risk that caramel will be heterogeneous with white flakes.
   
   
   
   
7. Take the caramel off the fire and put it on the board. In small portions, carefully pour the cream into caramel, while stirring the substance with a wooden or silicone spatula. Caramel will continue to prepare, so you need to act quickly so that you do not have to start all over again.
   
   
   
   
8. When the caramel stops bubbling, mix it with salt and butter until uniform.
   
   
   
   
9. Before the caramel gets cold, put it in a jar. You can store caramel in the refrigerator for a month.
   
   
   
   

Here. How to prepare caramel at home And don't transfer food. Caramel is prepared very easily, but the pitfalls should not be forgotten. Not only the proportions in the recipe are important, but also the speed. I hope you're already enjoying dessert with a flavoury fragrant caramel.