Ingredients:
190 gr caster sugar
40 ml water
200 ml heavy whipping cream, room temperature
110 gr cold butter
Instructions:
1. In a sauce pan, over medium heat, add water and sugar. Don’t mix! Let sugar simmer until amber in color.
2. Meanwhile, place the cold butter into a heatproof bowl with a sieve on top.
3. Once the sugar reaches the amber color, slowly pour in the room temperature whipping cream. Stir continuasly.
4. Pour the mixture through the sieve onto the cold butter. Stir until combined.
5. Let the caramel sauce cool completely before refrigerating.
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