Salty Caramel Milk Sauce
I wanted to make a clean-tasting, non-cloying caramel cream...
I recommend using a great tasting salt. In Step 4, the caramel will turn into a sticky syrup, but if you mix it well, it will gradually melt, so don't rush! If you don't add salt, you'll get caramel cream. For about 180 g - 150 ml when done. Recipe by Gomeko
Salty Caramel Milk Sauce
I wanted to make a clean-tasting, non-cloying caramel cream...
I recommend using a great tasting salt. In Step 4, the caramel will turn into a sticky syrup, but if you mix it well, it will gradually melt, so don't rush! If you don't add salt, you'll get caramel cream. For about 180 g - 150 ml when done. Recipe by Gomeko
Cooking Instructions
- 1
Put the ◎ milk into a heatproof bowl, and microwave for about 2 minutes. Add the milk powder and mix well. Keep it at a temperature warm to the touch.
- 2
Put the ● ingredients into a small pan and start heating over low-medium heat. When the edges start turning brown, shake the pan to even out the color.
- 3
When it turns into the color you want, turn the heat off and add the milk mixture, little by little while mixing constantly.
- 4
When you add the milk mixture, it will bubble up like this, so be careful not to burn yourself! Mix very very well using a wooden spatula. When the caramel has melted, add the melted butter and salt to finish.
- 5
Before you wash the pan out...add some milk and instant coffee to the remaining caramel milk in the pan and whip it while warming it up. This is delicious too.
- 6
Store in a sterilized jar.
- 7
Addendum: In Step 3, if it turns lumpy, pass the mixture through a sieve before adding the melted butter and salt.
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