Creamy Caramel
12 servings
35 minutes
Creamy caramel is a true embodiment of French gastronomic mastery. This luxurious dessert sauce combines the sweetness of caramelized sugar, the depth of butter, and the tenderness of hot cream, creating a velvety texture and rich flavor. The secret to its preparation is the precision of time and temperature: it continues to thicken even after being removed from heat. The French use it as a versatile addition to desserts: drizzling it over ice cream, adding it to pastries and creams, or simply enjoying it by the spoonful in its caramel bliss. Its convenient storage in a bottle makes it an indispensable ingredient for spontaneous sweet moments. If it thickens, just warm it slightly – and enjoy its silky consistency again. It’s not just a sauce; it's a gentle touch of high art in French cuisine.
1
Add sugar and glucose to a heated saucepan, let them melt while stirring constantly!!! Try to gather the residues from the walls, as it burns there especially. When the sugar is melted — add butter (at room temperature).
- Sugar: 380 g
- Glucose powder (dextrose): 380 g
- Butter: 200 g
2
We mix well again, let it thicken confidently, and pour in hot (this is important!) cream. We stir, and when it reaches the consistency of toffee — we remove it from the heat. Another important point. It continues to cook even after you take it off the heat. So, you should take it off a little earlier.
- Cream: 560 ml
3
If you didn't make it in time - stop the process! Wet a towel with cold water, wrap it, and immediately place the pan on it. The main thing is to cool the bottom quickly - otherwise, there's a chance of burning it after cooking.
4
They pour it into bottles when it warms up and keep it in the fridge; if it hardens, they can microwave it for 1 minute or melt it in a saucepan on the stove. Very convenient. A perfect sauce for desserts and ice cream.
