To make this caramel sauce recipe, start by preparing all the ingredients.
In a saucepan, pour the caster sugar with a little water about 50 g and bring to a boil
… until you get a blond toffee. The darker the caramel, the stronger the caramel sauce. Do not force the caramel color anyway to avoid a bitter aftertaste. When the caramel is ready, pour the cream in one go. Watch out for splashing.
The thermal shock of the cold cream on boiling caramel brings the cream boiling very quickly, so it is important to mix well with the whisk, to dissolve all the caramel particles.
When the preparation is homogeneous, that the caramel is well melted in the cream, pass it in a fine colander so as to remove the possible small pieces.
My passion is to bring good taste to my visitors each and every day!
Daily, I think and create inspirational, delicious and amazing desserts.
I live in Vancouver, British Columbia, Canada, with my lovely Family have friends in the same field located all over the world, we discous our creations and enhance them by learning from each other.