Ingredients ?

Animal light cream 200ML

Caster sugar 250g

Butter 50g

How to make Caramel Cream Toffee Sauce PH Master Recipe without water and without fear of splashing ?

Caster sugar can use good quality white or yellow caster sugar;

Butter softened to a soft solid at room temperature;

(The original recipe uses semi-salted butter beurre demi-sel A.O.C containing 0.5%~3% salt, salted butter Le beurre salé contains more than 3% salt) so you can use salted butter, or unsalted butter +1g salt

Bring 200ML of light cream to a boil in a saucepan and set aside (don't let it cool, go ahead and cook the caramel right after you finish cooking the cream).

(200ML light cream is equal to about 200 grams of light cream)

Animal light cream brands such as Nestle, Anja, Titan, President, etc..

Another clean, deep-bottomed pan without any water is used.

Dry-boil the sugar over medium-low heat,

Pour in 250g of granulated sugar in small amounts (see tip1 for the points)

Don't use icing sugar, don't use powdered sugar, don't use granulated sugar, please use white sugar.

Reducing the amount of sugar without authorization will greatly reduce the shelf life. And the finished sauce will be thin and runny with too little sugar.

When the sugar has changed color, shake the pan slightly or stir with a wooden spoon to heat the sugar evenly.

While the sugar is simmering, you don't need to stir too hard to avoid over-stirring the backsand and lumps and failures. Just spread the sugar evenly heated on the line.

(Correctly, not stirring the sugar, but poking the sugar down into the syrup with a poke to heat it up. That's why a flat wooden spoon is recommended)

Gradually develop a golden caramel color from the edge of the pan

The sugar is basically all melted and amber liquid with no lumps. Turn off the heat to stop cooking.

Add 50g of softened butter.

The butter must be softened to a soft solid state at room temperature. It should not be melted into a liquid (it may float on the surface of the finished product as a layer of oil) and it should not be quick-frozen to a hard state.

Pour in the cooked warm light cream and mix.

Don't leave the cream to cool after boiling. It is best to cook the caramel right after boiling the cream so that the light cream stays warm to pour into the caramel. Otherwise cold cream poured in may also make the caramel splatter as well as appearing to float on the surface of the butter.

Then just turn the heat on medium again and bring it to a boil

Sterilize the storage vessels with boiling water.

Pour the caramel sauce while it is still hot and leave it to cool in the refrigerator.

You can cover it while it is still hot, but it does not have to be inverted.

It has been proven to keep well in the refrigerator for up to six months, but it's better to use it up sooner.

Note: Reducing the amount of sugar without authorization will greatly reduce the shelf life.

PS

If there is a little bit of butter on the surface after cooling, it's not a big deal, so don't panic and eat it.

If the surface of a thick layer of butter then congratulations you screwed up ( ω? )?

Please see TIPS for the reason. eat actually can eat, is the sugar and oil separation feeling will be rough and difficult to eat point.

When you need to use it, the caramel sauce will be hard when you take it out of the refrigerator, so it's not easy to scoop it up. In summer, it can be left at room temperature for a while to soften into a runny state, and in winter, it can be softened by heating the glass bottle (with the metal cap removed) in the microwave for half a minute or a few minutes.

The flavor is as sweet and rich as toffee. A great way to consume light cream, save a jar in the fridge for many uses.

You can make caramel pudding, caramel milk tea, caramel filling for cakes, caramel ice cream, caramel milk candy, caramel popcorn. Even if it's just for breakfast and spread on the bread, the flavor is fantastic, mellow and nutty.

There is a layer of sauce left at the bottom of the pan, so I added some milk and cooked it, then let it warm up and mixed it with egg mixture to make pudding. I've never been a big fan of pudding, so I didn't have a recipe for it. (It's just a sweet stewed egg.) Since I didn't add any extra sugar, I sprinkled some chopped 65% dark chocolate in the middle and put a layer of artisanal strawberry jam at the bottom of one of the jars, and it was all very tasty.

Tips

Read here before you ask a question

1) Don't use icing sugar, don't use powdered sugar, don't use granulated sugar, please use white sugar.

2) The butter must be softened to a soft solid state at room temperature. Don't dissolve it into liquid, and you can't quick-freeze it hard. Otherwise it will certainly form a layer of yellow oil floating on the surface.

There are many people who ask if they can do without the butter, and the PH guru has a good reason for doing so. Butter makes the texture silky smooth and adds a nutty flavor, and makes the fats and sugars blend better. Of course, if you don't want to leave it out, it's possible to make it, but if you get a subtle rough sugar texture when it cools down for a while, that's basically the reason why it's there.

Also, adding salt is fine. Take your own amount.

3) Animal-based light cream brands such as Nestle, Anja, Titan, President, etc..

4) Do not leave the cream to cool after boiling. It is best to boil the caramel right after boiling the cream so that the light cream stays warm to pour into the caramel. Otherwise cold cream poured in may also make the caramel splatter as well as appearing as butter floating on the surface.

5) It has been proved that there is no problem to keep it in the refrigerator for half a year, of course it is better to use it up as soon as possible. It can be used to make pudding, milk candy, mousse, ice cream and many other uses.

Note: Reducing the amount of sugar without authorization will greatly shorten the shelf life. The finished sauce will be thin and runny due to the low sugar content.

6) When you need to use it, the caramel sauce will be hard when you take it out of the refrigerator and it will not be easy to scoop up. In the summer, it can be left at room temperature for a while to soften into a runny state, and in the winter, it can be softened by heating a glass jar (with the metal cap removed) in the microwave for half a minute or a few minutes.

7) In view of some people asked the over-beaten into the dregs of the light cream can not be recycled. So I tried it, and kudos to me for the sacrifice. It can be made, but it separates the water and oil and is very un-smooth. So light cream you want to really mess up, please refer to the method in the link below.

Especially for that last one for the cake, it doesn't matter if the light cream you're massacring is whipped, quick-frozen into ice cubes, or has been boiled, it'll work, provided it's not bad and stinky.