Распечатать
E-mail
Ингредиенты
- 85 g butter
- 225 g sugar, preferably cubes, otherwise granulated
- 100 ml cream
- 1/2 tbs fleur de sel (flaked sea salt)
View Full Recipe at La Recette du Jour
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 411g | |
| Calories 1678 | |
| Calories from Fat 778 | 46% |
| Total Fat 88.53g | 111% |
| Saturated Fat 55.86g | 223% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 530mg | 22% |
| Potassium 149mg | 4% |
| Total Carbs 228.72g | 61% |
| Dietary Fiber 0.0g | 0% |
| Sugars 224.99g | 150% |
| Protein 3.46g | 6% |
%20and%20crystallising%20the%20sugar.%20The%20first%20problem%20is%20easily%20solved:%20don%E2%80%99t%20take%20your%20eyes%20off%20the%20caramel%20while%20it%20is%20cooking,%20and%20remove%20from%20the%20heat%20as%20soon%20as%20it%20is%20the%20right%20colour.%20As%20for%20the%20second%20problem,%20I%20discovered%20long%20ago%20that%20using%20sugar%20cubes%20instead%20of%20granulated%20sugar%20ensures%20that%20the%20sugar%20will%20melt%20smoothly%20and%20evenly%20without%20crystals%20forming.%20So%20give%20it%20a%20go!%20This%20sauce%20is%20excellent%20with%20ice%20cream,%20but%20useful%20for%20all%20sorts%20of%20other%20things%20as%20well%20%E2%80%94%20try%20it%20with%20apple%20slices%20fried%20in%20butter%20for%20example.%3C/p%3E%3Cp%3EUse%20a%20larger%20pan%20than%20you%20think%20you%20need,%20because%20it%20will%20bubble%20up%20when%20you%20add%20the%20butter.%20No%20messing%20about%20with%20non-stick%20pans%20either:%20a%20dark%20lining%20will%20prevent%20you%20from%20seeing%20when%20the%20caramel%20is%20ready.%20And%20measure%20out%20all%20the%20ingredients%20before%20you%20start.%3C/p%3E%3Cp%3EFirst,%20melt%20the%20sugar%20to%20make%20caramel.%20If%20using%20cubes%20it%E2%80%99s%20easy%20%E2%80%94%20as%20they%20warm%20over%20a%20moderate%20heat,%20use%20a%20wooden%20spoon%20or%20spatula%20to%20crush%20them,%20and%20they%20will%20easily%20melt%20into%20a%20pale%20golden%20caramel.%20Usually%20by%20the%20time%20all%20the%20sugar%20has%20melted,%20the%20caramel%20is%20almost%20done,%20so%20just%20cook%20it%20for%20a%20little%20longer,%20without%20taking%20your%20eyes%20off%20it.%20If%20using%20granulated%20sugar,%20heat%20it%20slowly%20in%20a%20dry%20pan.%20Don%E2%80%99t%20stir%20until%20it%20has%20melted,%20but%20shake%20the%20pan%20occasionally.%20Then%20raise%20the%20heat%20to%20caramelise%20it.%20You%20need%20to%20watch%20it%20like%20a%20hawk%20%E2%80%94%20it%20can%20burn%20in%20seconds.%3C/p%3E%3Cp%3EWhen%20the%20caramel%20is%20the%20shade%20you%20want%20(not%20too%20pale%20%E2%80%94%20I%20like%20mine%20a%20light%20mahogany%20colour),%20remove%20from%20the%20heat%20instantly%20and%20add%20the%20butter%20all%20at%20once.%20Keep%20your%20hand%20well%20out%20of%20the%20way,%20as%20the%20caramel%20will%20bubble%20up%20fiercely.%20Stir%20briskly%20till%20the%20butter%20has%20melted,%20then%20add%20the%20cream%20in%20the%20same%20way%20and%20stir.%20Stir%20in%20the%20sea%20salt%20flakes.%20Don%E2%80%99t%20taste%20it%20at%20this%20point%20%E2%80%94%20it%E2%80%99s%20hot!!%20Leave%20for%205-10%20minutes%20to%20cool%20before%20pouring%20into%20a%20glass%20jar%20%E2%80%94%20this%20fills%20one%20350%20g%20jam%20jar.%20It%20will%20keep%20in%20the%20fridge%20for%20a%20couple%20of%20weeks%20at%20least;%20warm%20it%20before%20using,%20as%20it%20stiffens%20once%20cold.%3C/p%3E){kind=link}