![]() ![]() Don’t add the cream yet or the lumps won’t cook out. Almost. You can see how a few lumps in the sauce. Stir the mixture, blob and all, to prevent, you guessed it, burning.Īfter a few minutes, all of the caramels melt. If you used a block caramel, cut it into pieces before putting it into the pot.Īt first, the water will bubble madly and the caramels stick together in a large blob. ![]() Place unwrapped caramel candies into a heavy-bottomed pot. How to Make Caramel Sauce: Cooking the Sauce But, I have to admit, I still prefer the taste of Merckens caramel. Since Kraft is the most easily found brand of caramel, I used it for this batch. Unless you have a local candy making supply store, you’ll need to order these online. I love Merckens caramel with Peter’s caramel coming in a close second. Select a firm caramel that you like eating. Thankfully, theres’s a shortcut. Enter: pre-made caramel. ![]() To make a traditional caramel sauce, you cook sugar until it melts and reaches the caramel stage. That means I have to make my own caramel sauce. The problem? I don’t like most commercial caramel sauce. Then I love a little– just a hint–drizzled over a cup of iced coffee. How much do I love caramel sauce? Let me count the ways. How to Make Caramel Sauce: Selecting the Caramel Use it over ice cream, as a dip, or, if you really love caramel, spread it thinly on toast and then sprinkle on a little ground cinnamon for the ultimate cinnamon toast. This shortcut caramel sauce takes about 15 minutes to make. ![]()
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