Caramel sauce is a mixture of caramelized sugar and liquid. It is the perfect addition to some desserts such as crème brulee or Panna Kota, ice cream, and a great decoration for puddings. The simplest caramel sauce is made with water, butter and vanilla, while more sophisticated options include cream, lemon juice, and even balsamic vinegar.
It is necessary
-
- Simple Caramel Sauce:
- 1 1/2 cups brown sugar
- 1 glass of water;
- vanillin.
- Creamy Caramel Sauce:
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/2 cups 22% cream
- 1/2 vanilla pod or 1/2 teaspoon pure vanilla extract.
- Caramel sauce with balsamic vinegar and lemon juice:
- 1 cup 22% cream
- 1 cup granulated sugar;
- 2 tablespoons of water;
- 4 tablespoons of balsamic vinegar
- 1 large lemon
- 1/2 tsp salt.
Instructions
Step 1
Simple caramel sauce
Place a heavy-bottomed saucepan on low heat and add sugar evenly to the bottom. While stirring constantly, wait until the sugar has melted and becomes soft caramel brown.
Step 2
Boil water and add vanillin to it.
Step 3
Gently pour the vanilla water into the melted sugar. Be careful! Water boils at 100 degrees, and sugar melts at 140, when you pour boiling water over the caramel, there will certainly be splashes. Stir quickly and remove from heat. This sauce can be stored for a long time in the refrigerator, in a closed vessel. It can be used to decorate cheesecakes.
Step 4
Creamy Caramel Sauce
Place a heavy-bottomed saucepan over medium heat. Pour water into it, add sugar, stir until the water is completely absorbed. Increase heat and simmer for 5-7 minutes until sugar caramelises. Remember to stir. A wooden spoon works best for this. You shouldn't leave your mixture unattended for a minute, as there is one step from caramelization to burnt sugar.
Step 5
Reduce heat and pour in cream gently. Be careful, as the temperature drops will splash. Add vanilla. Simmer, stirring occasionally, until the caramel is dissolved and the sauce is smooth and smooth. This sauce is served warm. They can be poured over various desserts, apple pie with ice cream, or just ice cream. It is not suitable for long-term storage.
Step 6
Caramel sauce with balsamic vinegar and lemon juice
Place the lemon in the microwave for a few minutes (this will give more juice) and squeeze. Add balsamic vinegar to lemon juice.
Step 7
In a small saucepan, bring the cream to a boil, but do not simmer. Reduce heat and keep warm over low heat.
Step 8
In a large heavy-bottomed saucepan, melt the sugar with two tablespoons of water. Cook sugar until caramel brown. This will take about 8-9 minutes.. Remember to stir all the time. Remove the pan from heat.
Step 9
Add the cream in small portions to the caramel. Stir well, return to heat and cook for no more than 1 minute.
Step 10
Pour into a heatproof bowl, add lemon juice with balsamic vinegar, stir. For storage, cool and cover with cling film. This sauce can be kept in the refrigerator for about a week. Before serving, you can reheat it in the microwave or take it out in advance and bring it to room temperature.
