Today I’m sharing a basic recipe that you’ll use in many of your desserts: a Butter Toffee Sauce, also known as Caramel Sauce.
If you think it’s difficult, let me assure you that, like the other recipes you’ll find on the blog, it’s easy to make and you’re sure to get it right the first time. Plus, it’s made with very few ingredients.
This sauce could be made simply with sugar and cream or whipped cream, but I’ve added some butter because it gives it a special shine and improves the consistency.
Type: Dessert
Ingredients
- 150 grams of sugar
- 100 grams of Cream (35% MG) or Whipped Cream
- 50 grams of unsalted butter
Step by Step
- First, put the sugar in a saucepan over medium heat. It’s important not to stir it at any point.
- Then, while the caramel is slowly cooking, we microwave the liquid cream or whipped cream for 30 seconds at maximum power so that there is no large contrast in temperatures when we mix it with the caramel.
- When the caramel is golden brown, smooth, and completely liquid, remove it from the heat to prevent it from bubbling and cooling down. At that point, add the cream and stir until well combined.
- Next, we put the saucepan on the heat at the lowest temperature and add the chopped butter at room temperature, stirring constantly until it melts.
- Finally, pour the toffee sauce into a glass jar and let it cool uncovered. Once cool, you’ll see that the sauce has thickened; then cover it and set it aside until you’re ready to use it to sweeten your desserts.
- This sauce can be used cold, at room temperature, or hot. However, if you want to use it hot, it’s best to heat only the amount of caramel you’re going to use, not the whole jar.
Tips-
Saucepan: I recommend using a saucepan or pot with a thick bottom.-
Cream: If you haven’t preheated it in the microwave, be careful when pouring it over the caramel to avoid burns. To prevent splattering, add it gradually while stirring constantly.-
Butter: You can also melt it along with the cream.-
Salted Butter: If you want to add a touch of salt, you can use salted butter.-
Caramel: Remember to watch it carefully so it doesn’t burn, as this will make it bitter and you’ll have to start the whole process again.-
Foam: If foam has formed, you can simply remove it by straining.-
Filling: If you need a thicker caramel for filling, you can reduce the amount of liquid or increase the amount of sugar to make more caramel.-
Storage: I keep mine in the refrigerator, and it keeps very well for 15 days.