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  1

  For granulated sugar, you can use high-quality white granulated sugar or brown granulated sugar; butter softens at room temperature into a soft solid; (the original recipe uses half-salted butter beurredemi-selA.O.C, which contains 0.5% to 3% salt. Salted butter Lebeurresalé contains more than 3% salt) so you can use salted butter, or unsalted butter 1 gram of salt

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  2

  Boil 200ML of whipping cream in a milk pot and set aside (200ML of whipping cream is approximately equal to about 200 grams of whipping cream)

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  3

  Use another clean flat-bottomed deep pot without adding any water. Dry-cook the sugar over medium-low heat, and slowly pour in 250 grams of granulated sugar in small amounts

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  Shake the pot or stir slightly with a wooden spoon to heat the sugar evenly

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  5

  A golden caramel color gradually appears from the edge of the pot

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  6

  The sugar is basically melted and turns amber, turn off the heat and stop cooking

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  7

  Put in 50 grams of softened butter

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  8

  Pour in the cooked warm whipped cream and mix

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  9

  Then turn to medium heat and boil again

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  10

  Sterilize storage utensils with boiling water.

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  11

  Pour in the caramel sauce while it is hot, wait for it to cool and then place it in the refrigerator

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  12

  It tastes as sweet and rich as toffee. A great way to use up whipping cream, keep a jar in the refrigerator for many uses.

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  13

  There is a layer of sauce left at the bottom of the pot. Add some milk and boil it until it is warm. Mix it with the egg liquid and bake it into pudding. I have never been a big fan of pudding, so I have no idea how to mess around with it. (It’s nothing more than a sweet stewed egg) Since no additional sugar is added, some chopped 65% dark chocolate is sprinkled in the middle, and there is also a layer of handmade strawberry jam at the bottom of the bottle. They are all delicious.

Tips

1) Butter must be softened into a soft solid state at room temperature. Don't dissolve it into liquid, and don't freeze it hard.
2) Do not use rock sugar, do not use soft white sugar, do not use powdered sugar, please use white granulated sugar.
3) Animal-based whipping cream brands such as Nestlé, Anchor, Tower, President, etc.
4) After the cream is boiled, it will notLeave to cool. It is best to cook the caramel right after the cream is cooked, so that the whipping cream remains warm and poured into the caramel. Otherwise, pouring cold cream may cause the caramel to splash.
5) It has been confirmed that there is no problem if it is stored properly in the refrigerator (not quick-frozen) for half a year. Of course, it is better to use it as early as possible. It can be used for pudding, toffee, mousse, ice cream and other purposes.
6) When it is time to use, the caramel sauce will be hard and difficult to scoop out when taken out of the refrigerator. In summer, it can be softened into a fluid state by leaving it at room temperature for a while. In winter, you can put the glass bottle (with the metal bottle cap removed) in the microwave and heat it for half a minute or a few minutes to soften it for use.