Caramel sauce represents mix of caramelized sugar and liquid. It ideal addition to some desserts, such as caramel cream or Kot's Young lady, to ice cream, it magnificent ornament for puddings. The simplest caramel sauce becomes on water, with addition of a desi and vanilla, more difficult options include cream, lemon juice and even balsam vinegar.
It is required to you
- Simple caramel sauce:
- 1 1/2 cups of a refiner syrup;
- 1 glass of water;
- Creamy caramel sauce:
- 1 1/2 glasses of sugar;
- 1/3 glasses of water;
- 1 1/2 glasses of 22% of cream;
- 1/2 vanilla beans or 1/2 teaspoons of pure extract of vanilla.
- Caramel sauce with balsam vinegar and lemon juice:
- 1 glass of 22% of cream;
- 1 glass of granulated sugar;
- 2 tablespoons of water;
- 4 tablespoons of balsam vinegar;
- 1 big lemon;
- 1/2 tsps of salt.
Instruction
1. Simple caramel to a souspostavta a pan with a thick bottom on small fire and evenly fill sugar on a bottom. Constantly stirring slowly wait so far sugar won't melt and there will be no soft caramel-brown color.
2. Boil water and add to it vanillin.
3. Accurately pour in vanilla water in the melted sugar. Be careful! Water boils at 100 degrees, and sugar melts at 140 when you pour in boiled water to caramel, surely there will be splashes. Quickly stir also to a snmita from fire. Such sauce can be stored long enough in the fridge, in the closed vessel. They can decorate cheesecakes.
4. Creamy caramel to a souspostavta on average fire a pan with a thick bottom. Pour in it water, add sugar, disturb so far water completely won't be absorbed. Increase fire and you boil 5-7 minutes before caramelization of sugar. Don't forget to stir slowly. For this purpose best of all the wooden spoon will approach. You shouldn't disregard your mix as from caramelization to burned sugar - one step for a minute.
5. Lower fire and accurately pour in cream. Be careful as from a temperature difference there will be splashes. Add vanilla. You cook on slow fire, stirring slowly until caramel is dissolved and sauce won't become smooth and homogeneous. This sauce is served warm. They can water various desserts, apple ice cream pie or just frozen. It isn't suitable for long-term storage.
6. And lemon сокомЛимон place caramel sauce with balsam vinegar for several minutes in the microwave oven (so it will give more juice) and squeeze out. Add balsam vinegar to lemon juice.
7. In a small pan bring cream to the boil, but you don't boil. Reduce fire and you hold their warm on small fire.
8. In a big pan with a thick bottom kindle sugar with two spoons of water. You cook sugar so far it won't become caramel-brown. It will take about 8-9 minutes. Don't forget all the time to stir slowly. Remove a pan from fire.
9. In the small portions enter cream into caramel. Properly mix, return on fire and you cook no more than 1 minute.
10. Pour in a heat resisting bowl, add lemon juice with balsam vinegar, mix. For storage cool and cover with food wrap. Such sauce can be stored in the fridge about a week. Before giving it can be warmed in the microwave oven or to get in advance and to bring to room temperature.