Caramel Sauce

Name: Caramel Sauce
Cuisine: American
Ingredients: 100 grams Granulated sugar; 60 grams Heavy cream; 1 1/2 grams Salt

cookpad.japan @cookpad_jp

I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.

This caramel from this recipe is a little thick, so if you want it loose, add 2-3 tablespoons of heavy cream. You could add milk, but it won't be as rich.
If you want it to be bitter and a little salty, you can use salt from Hakata prefecture, but for sweets, fleur de sel is better. Recipe by mag44num

I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.

cookpad.japan @cookpad_jp

I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.

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Ingredients

100 gramsGranulated sugar
60 gramsHeavy cream
1 1/2 gramsSalt

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Steps

1

Put the granulated sugar in a small pot, and heat while stirring until white smoke comes up.
2

When it has all melted, browned a bit, and white smoke comes out, turn off the heat. (If you let it brown too much, it will become hard candy.)
3

Next, you'll add the heavy cream, but it will bubble, so do it without rushing so as not to let it splatter.
4

Divide the heavy cream into 3 portions and add one portion at a time.
5

Mix until well combined. It's done!
6

It's delicious whether hot or cold! Have it as you like. It'll feel creamy when it's hot and heavier when cold.
7

If it hardens, microwave for a few seconds to warm up.