INGREDIENTS
- cooking cream – 7 fl oz (200 ml) sweetened, liquid
- butter – 1.8 oz (50 g)
- sugar – 7 oz (200 g)
HOW TO COOK
Place the sugar in a nonstick pot, or pan and heat. You should get a light brown caramel. Do not stir, just move the pan gently.
Bring the cream to a boil in a second pot. Add the cream to the caramelized sugar.
Be careful, as the mix may splash. Place again on low heat and cook to a homogeneous mix.
Set aside and allow to cool. Add the butter and stir thoroughly, you can use a mixer as well.
You can use this Caramel Topping for decoration and extra flavour on cakes, desserts, homemade ice cream etc.
Bring to room temperature before using it. When it’s chilled it tends to harden.
You can heat your Caramel Topping for Desserts and Cakes in the microwave for a few seconds, or in a bain-marie, before using it.
Enjoy!
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