Yesterday I had some fresh cream that was about to expire, and I thought of making the toffee sauce sweet recipe for an amazing caramel!
This rather caloric sauce is perfect for topping desserts, ice cream, and you can store it in a jar for days, and if it gets too hard, just heat it in a water bath until it becomes fluid again.
I tasted it with the rusks from my breakfast, and it is truly wonderful!!!
If you wish, after leaving it in the fridge for a few hours, you can whip it with electric beaters like a ganache to fill cakes and tarts…
P.S. Upon request from a kind fan, I made the caramel again today, August 30, 2013, with less sugar (300 g instead of 350) while keeping the other ingredients unchanged. It is less sweet and a bit more liquid, but it’s amazing nonetheless.. Your choice then ^_^!!!
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 6 PORTIONS
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients TOFFEE SAUCE – CARAMEL SWEET RECIPE
- 12.35 oz Sugar
- 7.05 oz Water
- 8.82 oz Liquid Fresh Cream
Tools TOFFEE SAUCE – CARAMEL SWEET RECIPE
- Cookware
- Spatulas
FOR THE PREPARATION OF TOFFEE SAUCE – CARAMEL SWEET RECIPE
To prepare the toffee caramel sweet recipe, in a saucepan, I put the sugar and the water, mixing well; I placed it over low heat until the sugar caramelized.
Meanwhile, for preparing the sweet toffee, I heated the fresh cream over moderate heat, without bringing it to a boil.
I read that it should reach a certain temperature, but not having a thermometer, I tried to darken it to an amber color but without burning it, of course!
Meanwhile, for preparing the toffee caramel sweet recipe, I heated the fresh cream over moderate heat, without bringing it to a boil.
Once the sugar was ready, I removed it from heat, and when slightly cool, I poured in the fresh cream, stirring continuously.
Be very careful because the reaction between the two different temperatures of the mixtures can cause some caramel splashes and steam puffs (be careful not to burn yourself!!!).
I put this liquid back into a saucepan over very low heat for a few minutes, just enough time to perfectly blend everything.
Once cold, the caramel sweet recipe is placed in a jar and stored at room temperature for my breakfast or for making some sweets.
If stored in the refrigerator, it will solidify, but just leave it at room temperature, and it will become fluid again.
Shelf life 1 month
Bon appetit!!!
Annalisa
