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Our best most selling salted caramel sauce recipe a gift for you. This is how we make it at Caneer! Hope you enjoy it.
Ingredients:
- 6 Cups Caster Sugar
- 800 ml Cream Fresh
- 120 g butter
- 1 Tbsp Salt
Recipe:
Salted Caramel Sauce Recipe is very easy, you need to watch our for two things though. Watch out for the sugar when its hot, it is very painful. Sugar can burn out on you easily so once you start, do not even blink.
- In a deep sauce pan gently heat the cream with the milk and butter.
- In a separate deep sauce pan heat the sugar on high heat.
- Be careful do not even blink while the sugar is on high heat, it might burn out easily.
- As soon as the sugar starts melting mix it a bit and watch out for the sugar crystals on the spatula.
- Now is the time to change the spatula.
- If you see the color of the sugar turning very dark and it hasn’t completely melted, turn of the heat and keep mixing until its not melting any more.
- Turn the heat back on but this time it should be high.
- Make sure there are no more sugar particles at all.
- At this point change the pot to make sure there art no more sugar crystals any where.
- Pour the hot cream mixture over the sugar sauce. Be careful the steam is extremely hot.
- Keep mixing until all your mixture is fully incorporated.
- Your caramel sauce will be very dark at this point. Do not worry, it will become lighter as soon as it cools down.
- Give your caramel sauce one hour to cool down before eating it.
- I can save this caramel sauce for months, and it tastes as good as it was the first day you made it.
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