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Creamy & hot caramel sauce

(0)
11 Min
 
portion
58 %

Carbs

14 %

Fats

1 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 443 g
Energy 1443 kJ / 346 kcal 6392 kJ / 1529 kcal
Sat. fat 9 g 39 g
Unsat. fat 4 g 17 g
Fibre 1 g 1 g
Salt 11 mg 47 mg
Units:
 
  • 250 g
    Sugar
  • 198 ml
    Whipping cream
  • 60 ml
    Tap water
  • 30 g
    Butter
  • 3 g
    Lemon
  • 443 g
    Total recipe weight

Equipment

1 x Sauce pans
Method

Preparation time

1 Min

Cooking time

10 Min

Show pictures

1

Place the sugar and the lemon juice in in the saucepan and add enough water to make the sugar look and feel like quick sand.

2

Place the saucepan on medium / high heat, never stir the sugar whilst heating as this will stimulate the formation of crystals in the sauce.

3

When the sugar starts to caramelize, remain close by because the caramelization process is quick and you want to avoid burning the sugar.

When the sugar has caramelized and achieved the desired tone, carefully add a little water. The water will boil intensely and it will stop the caramelization process. 

4

Now turn the heat down top a slow simmer and add the cream. Allow to gently simmer until the cream is completely absorbed. 

Finally melt the butter through the sauce and add a pinch of salt.

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