Prep. time: 5 minutes
Cooking time: 10 minutes
Check the texture of the sauce so that it's smooth, creamy and spreadable at room temperature, as well as deliciously runny when heated as a topping for ice cream, cake or pancakes. Don't tell anybody, but it's also delicious eaten with a spoon straight from the jar!
The caramel will keep easily for a week in the refrigerator.
To make it runny, simply warm it in the microwave for a few seconds.
- Put the sugar in a saucepan with a little water - just enough to moisten the sugar.
- Melt over low heat, without swirling the pan, until it forms a syrup. At this point, watch carefully so that the caramel doesn't brown too quickly. Lower the heat if necessary. The caramelization should occur slowly to obtain the cooked sugar flavor.
- Once the caramel has achieved a nice amber color, stop the cooking by immersing the bottom of the saucepan in a bowl of cold water. This step will prevent any unpleasant splattering when you move to the next step.
- Slowly add the cream off the heat, stirring well.
- Add the butter in pieces.
- Return the pan to low heat and whisk vigorously to obtain a smooth texture. Stop cooking as soon as it begins to bubble.
- Pour the hot caramel into a sterilized glass jar - unless you can't resist using it immediately!
- Garnish with a little fleur de sel before sealing.
Photo: ID 36615905 / magone / MSCOMM
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