Caramel for coating desserts
4 servings
10 minutes
Caramel for dessert topping is a refined sweet sauce with a rich burnt sugar flavor enriched with butter and delicate cream. This simple yet elegant recipe originates from classic European culinary tradition where caramel is used to add special texture and depth of flavor to desserts. Golden, gooey, and aromatic, it is perfect for decorating ice cream, cheesecakes, profiteroles, and other pastries. Its smooth consistency makes desserts more appetizing by adding subtle sweetness and a hint of vanilla. Such caramel not only enhances the flavor of baked goods but also becomes a central element in their perception, transforming an ordinary treat into a gastronomic delight.
1
Prepare all the ingredients.
2
Melt 100 grams of sugar in a pot over medium heat without adding water, gradually adding it.
- Sugar: 100 g
3
After the sugar caramelizes, add butter and liquid boiled cream.
- Butter: 20 g
- Cream: 80 ml
4
Bring to a boil again, cool down.
