{Caramel Sauce} – Sos Caramel

Caramel sauce

Sosul caramel e unul dintre preferatele mele, de fapt, mai bine ma intrebati ce dulce nu imi place decat ce dulce imi place, caci zau de nu imi plac aproape toate si sunt o fana a combinatiilor inedite…cu cat suna mai ciudat, cu atat ma intriga mai tare si ma pune la incercare 😀 Sosul de azi e, totusi, un clasic pe care prefer sa-l fac acasa, caci nu e scump si stii ce ingrediente pui in el. Reteta apartine Andradei.

Ingrediente:

  • 1 cana zahar
  • 1/2 cana smantana lichida (naturala)
  • 50g unt

De fapt, ideea e ca oricat zahar ai pune, injumatatesti catitatea de smantana lichida. Astfel sosul are o consistenta potrivita, insa daca il vrei mai subtire sau mai gros fie adaugi mai multa frisca, fie reduci cantitatea de frisca. Procesul tehnologic e simplu: se topeste zaharul pana obtineti o culoare frumoasa (eu prefer sa fac in felul urmator: pun zaharul intr-un vas, apoi adaug apa putin cate putin doar pana cand zaharul e acoperit cu apa, pun pe foc si las sa fiarba pana se caramelizeaza. Initial va fierbe ca un sirop, apoi se va ingrosa ca in final sa capete culoarea caramelului, insa nu cumva sa amestecati in el tot timpul asta, caci se va cristaliza). Dupa ce zaharul s-a topi, dati deoparte si adaugati untul si smantana, aveti grija caci s-ar putea sa se umfle putin ori sa sara stropi de caramel. Puneti inapoi pe foc 1-2 minute pana sosul se omogenizeaza si e gata. Rezista si 1 saptamana la frigider (poate chiar mai mult, dar eu prefer sa-l fac proaspat) intr-un vas inchis bine.


ENGLISH!

Ingredients:

  • 1 cup sugar
  • 1/2 cup heavy cream
  • 50g butter

Caramel sauce is one of my favourites… actually the question would be what sweets aren’t my favourites cause I like them all 😛 I love chocolate, caramel, fresh fruits, candied fruits, nuts, berries, cocoa, vanilla, cinnamon and many more, but I’m also a huge fan of weird combos… if it sounds weird, then it’s interesting and very inspirational for me. Today’s recipe has nothing to do with weird combos though.. it’s just a caramel sauce, very easy to make and with cheap ingredients.

Actually the basic idea is that no matter how much sugar you use, the heavy cream should be half of that quantity. This way, the sauce has a perfect consistency, but if you want a thinner or a thicker sauce, feel free to add more heavy cream or to reduce it even more. In a saucepan, melt the sugar until golden (actually my favourite way to do this is to put the sugar in a saucepan then add a few tablespoons of water until the sugar is covered a bit in water. The saucepan then goes on the stove, bring the mixture to a boil and let it simmer until it starts to turn into caramel. Do not mix in it meanwhile!! At first it will boil slowly, exactly as a syrup, then it will starts to thicken and at some point the magic will happen and you’ll have caramelized sugar. I prefer this methos because it’s easier to control the colour of your caramel.). Once the sugar is melted, add the butter, then the heavy cream, return the saucepan on the stove and cook 1-2 more minutes until the sauce is nice and smooth. It’s done.. you have now your own homemade caramel sauce with just 3 ingredients. You can store it in an airtight container in the fridge for up to one week or even more, but I rather make small batches and use it fresh. Enjoy!!

caramel sauce

 

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