Sunday, 8 March 2015

Salted caramel sauce
This recipe needs no introduction, I would eat this from the jar...

4 cups of brown sugar
500 ml of 30% cream
300 ml of condensed sweet milk
500 ml corn syrup (light)
1/2 tea-spoon of vanilla extract
1/2 tea-spoon of fleur de sel
Step 1. Combine the brown sugar and the cream into a large saucepan over a low heat. Bring the mixture to boil (this step can take up to 25 minutes – be patient!)

Step 2. Let the mixture simmer for about 5 minutes and then remove it from the stove.

Step 3. Add the remaining ingredients in the saucepan and let it stand for another 5 minutes.

Step 4. Pour the salted caramel sauce into a hermetic sealed jar. You can keep 

the sauce in the refrigerator up to 3 months!


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