caramel sauce
I usually use it as a macarons filling that's surrounded by mascarpone whipped cream.
Default amount of ingredients should be enough for macarons made with 3 egg whites.
total ingredients
- splash of water
- 45ml 30% cream
- 14g butter
ingredients by use case & order
- 75g sugar
- splash of water
- 45ml 30% cream
- 14g butter
how to
- Measure out the cream and butter and have them handy.
- Add the sugar into a sauce pan along with enough water to make the sugar moist. Add as little as possible, it will all have to boil out later.
- Put the sugar over medium-small heat and let it come up to a boil. Occasionally swirl the sauce pan around, don't stir/mix the sugar directly.
- Once it reaches a golden brown color/temperature of your liking (for runny caramel sauce I recommend light golden brown) pour in all of your cream and stir vigorously. Be careful, it will bubble violently, so make sure to use a high enough pot. Keep stirring over the heat until everything is combined.
- Take off the heat and stir in the butter.
sources
Sally's Baking Addiction's homemade salted caramel sauce. Scaled down, without salt.