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Measuring cup measuring spoon
Put the water and sugar in a milk pot and heat over low heat until the sugar water turns amber (the whole heating process must not stir the sugar).
Turn off the syrup when it is lightly amber, add the cream and stir with a spoon until the cream is poured into the sugar.
Season with salt. After the caramel sauce has cooled down, pour it into the bottle prepared in advance and put it in the refrigerator.
1. When the syrup is heated in the pot, it must not be stirred with a spoon. You can turn the pot with a pot. 2. Stir the cream while adding it. Do not pour or stir the cream too fast or too slowly. And pay attention to safety 3. Add salt to make the caramel sauce taste more layered. 4. The caramel sauce will be cooler and thicker, and the hotter and thinner.