caramel

Shop Luxury Womens, Kids and Baby Clothing Online CARAMEL Skip to content CartYour cart is empty Sign up for our newsletter Be the first to discover our future campaigns and exclusives and receive 10 off your first order! SHOP NOW TIMELESS KILTS A true Caramel signature, the Stirling Kilt returns this season in a beautifully soft pink English wool. Hand-crafted in Scotland, it features crisp pleats and a refined leather buckle fastening. Each fold carries a quiet sense of tradition, while the pastel hue feels fresh and light a perfect blend of heritage and modernity. SHOP NOW FEATURED PRODUCTS ROSA CHILDREN'S CASHMERE CARDIGAN - ROSE Sale price464,000 KRW STIRLING CHILDREN'S KILT - BUBBLEGUM Sale priceFrom 411,000 KRW ABERFELDY CHILDREN'S WOOL BERET - BURGUNDY Sale price180,000 KRW EVEREST CHILDREN'S WOOL COAT - BERRY BROWN Sale priceFrom 622,000 KRW FELIX BABY WOOL COAT - BERRY BROWN Sale price464,000 KRW GIRL'S LINEN KILT - LAVENDER RED Sale price245,000 KRW POA BABY CASHMERE JUMPER - ECRU Sale price316,000 KRW POA BABY CASHMERE JUMPER - ROSE Sale price316,000 KRW POA CHILDREN'S CASHMERE JUMPER - ECRU Sale price443,000 KRW POA BABY CASHMERE JUMPER - KHAKI Sale price316,000 KRW EXPLORE explore HAND LOOMED PYJAMA'S For slow Sunday mornings together at the breakfast table, discover your favourite homeware pieces now back in stock.Shop warm yellow stripes vibrant for grey days, as well as Candy pink stripes for baby and child make up this playful and classic style pyjama. With a pocket detail and drawstring to tie, this cosy cotton set ensures the utmost comfort for a perfect night's sleep. 100 cotton. explore CHILD KNITTED ROBE - GRAPHITE Sale price411,000 KRW CHILD PYJAMA SET - YELLOW STRIPE Sale price203,000 KRW KNITTED ROBE WOMAN - GRAPHITE Sale price733,000 KRW WOMEN'S PYJAMAS - VERT 77 RUE DE VARENNE Sale price369,000 KRW BABY HANDWOVEN COTTON PYJAMAS - CANDY PINK STRIPE Sale price180,000 KRW CHILD PYJAMA SET - CANDY PINK STRIPE Sale price203,000 KRW CHILD PYJAMA SET - INDIGO BLUE STRIPE Sale price203,000 KRW CHILD ROBE - FLOWER RING Sale price203,000 KRW CHILD ROBE - TREE TOP PRINT Sale price203,000 KRW CHILD ROBE - POSEY DOT Sale price203,000 KRW Sold out CHILDREN PYJAMA H23 - VERT 77 RUE DE VARENNE Sale price203,000 KRW SHOP NOW Shop our Lookbook You have been subscribed to our newsletter. Error with the subscription. E-mail Step into the Enchanting World of CaramelLuxury Kidswear, Women's Fashion, and HomewaresWelcome to Caramel, your go-to destination for luxury, one-of-a-kind babywear, childrenswear, womenswear and homeware. In 1999, Eva Karayiannis founded Caramel with a unique vision and the ultimate goal of redefining traditional childrens clothing. Thoughtfully designed in house and drawing inspiration from Britains rich textile history, Caramels style combines vintage charm with a modern twist. OUR STORESExplore our curated collection at our boutiques and concessions in London, Tokyo, and Paris. FIND US

Old-fashioned chocolate mousse with salted butter caramel chunks : MIMI THORISSON Market days My cookbooks About Me Workshops Recipes Press Dessert Old-fashioned chocolate mousse with salted butter caramel chunks by mimithorisson It was so enjoyable having our friends stay over recently they had previously spent a holiday in Brittany visiting relatives and brought us a bag of local treats a delightful Kouign Aman (traditional butter and sugar cake), galettes, pancakes and the most amazing salted butter caramel spread ever! In Brittany, every Bretons and Bretonnes believe that life cannot exist without butter. We ate everything as fast as we could, inspiring me to make more. Too much of a good thing is a good thing. Cuisine is like matrimony, so I coupled chocolate mousse with chunks of salted butter caramel. A perfect pair. I served them in my Titanic ice-cream cups they were bought years ago from a stall selling curious furniture and tableware from old ships at a flea market in Paris. Eating out of these cups brings me back to a different place and time. The chocolate mousse is so easy to make, and so is the caramel recipe just make sure not to over-heat to prevent a burnt caramel. Its all about patience the beautiful golden beige colour will appear before you know it. If you have any leftovers, you can make lovely caramel bonbons and wrap them in pretty candy paper wraps. They are best stored in the fridge. My lovely Gertrude. Ingredients (serve 4 to 6): For the salted butter caramel (serves 6 or approx 40 caramels): 250 g crème fraîche 250 g caster sugar 1 tsp vanilla essence 1 pinch of salt (I use fleur de sel de Guérande) 50 g good quality salted butter Parchment paper In a pan, boil the crème fraîche to a gentle simmer, add sugar and cook slowly on a medium to low heat for 20 minutes or more, or until the caramel becomes a lovely golden beige colour (make sure not to over-boilheat as it will burn very easily). Do not stir for the first 10 minutes, you can slowly occasionally shake the pan. Remove from heat, stir in the butter and return to the heat for a few more minutes. The caramel should be sticky, thick and pasty. Pour caramel on a large sheet of parchment paper. You can pour making a circular or square shape (anything is fine as you will be chopping it into chunks later). Let the caramel cool, add another sheet of parchment paper to cover and refrigerate for 1 hour. Cut into desired amount of rough chunks. For the chocolate mousse: 150 g black chocolate 4 eggs (separated) 60 grs caster sugar 40 ml double cream Melt chocolate and cream on a low heat. Set aside and let it cool. In two large bowls, separate the eggs, whisk the egg yolks with half of the sugar until fluffy. In the other bowl, whisk egg whites till firm, incorporating the other half of the sugar. Add the melted chocolatecream mixture (once its cooled) to the egg yolks, then fold in gently the stiff egg whites and the equivalent of two handfuls of caramel chunks (or more if desired!). Divide the chocolate mousse into individual ramekins, sprinkle with more chunks of caramel, cover with cling film and refrigerate for 2-3 hours. Published: July 20, 2012 Filed Under: Dessert Tags: Brittany : Chocolate mousse : old-fashioned chocolate mousse : salted caramel bonbons : salted caramel chunks What a fabulous portrait of your beautiful dog! I love. Reply Thanks Maia! Gertrude (our dog) loves posing, especially when I am showing her a treat! I hope you are enjoying a lovely summer holiday with Q! Love Mimix Reply Love this portrait and the chocolate mousse looks delicious. I would love to visit you Mimi and try your delicious food. Wish you a wonderful weekend Reply Thanks! If you are around Médoc let me know! Enjoy your week-end! Mimix Reply I think I may prefer to eat these elements separately to enjoy them properly! Reply Chocolate caramel? Seriously? Can I be your new friend and come visit? Gertrude is gorgeous. Reply Chocolate and caramel are my little luxuries! If ever you are around Médoc let me know! Mimixx Reply Hi Mimi. I love your blog and your amazing recipes and photographs. I have tried making quite a few of your recipes and always with amazing results. I made this one last week for friends and the chocolate mousse was so delicious. However I really struggled with the caramel chunks they just wouldnt set hard and stayed like a thick paste even after over night in the fridge. I simmered the creme fraiche and sugar very slowly over a low heat for a long time around 40 minutes until they turned a light golden colour. Also I wasnt sure when to add the vanilla and salt as it didnt say, I added them at the end with the butter. I just wondered if you had any tips of where I may have gone wrong as Id love to try it again. Thank you! Jenny x Reply note: Im keen to try this chocolate mousse recipe maybe without the salted caramel when I do Ill update this post and Reply Previous Post Next Post Elsewhere Facebook Pinterest Instagram MIMI THORISSON. Powered by WordPress and Manifest Follow Follow MIMI THORISSON d

Caramel facile : Recette de Caramel facile Accueil Recettes dessert sauce sucrée caramel Caramel facile De saison Dessert Vegetarian Gluten free Quick Sauce sucrée Caramel Score calculé par 35 4 5 min très facile bon marché Partager la recette Whatsapp Mail Facebook Twitter Copier le lien Ingrédients 100 g de sucre 2 cuillères à soupe d' eau Voir plus Voir moins En cliquant sur les liens, vous pouvez être redirigé vers dautres pages de notre site, ou sur Amazon.fr Ustensiles 1 casserole Top 3 des batteries de casseroles de détails 1 Cuillère en bois Les meilleures ventes Acheter 1 balance de cuisine Top des meilleures balances de détails En cliquant sur les liens, vous pouvez être redirigé vers dautres pages de notre site, ou sur Amazon.fr Préparation Temps total :  5 min Préparation : 1 min Repos : - Cuisson : 4 min Dans une casserole, verser le sucre avec l'eau et mélanger sur feu moyen jusqu'à ce que le caramel apparaisse. S'utilise de suite après la cuisson terminée. Si vous désirez un caramel plus liquide, il suffit de rajouter de l'eau après la cuisson. Qu'est-ce qu'on mange ce soir ? De l'inspiration chaque jour avec des recettes faciles, gourmandes et de SAISON :) En cliquant sur "Je m'inscris", vous acceptez que Marmiton vous envoie ses newsletters personnalisées et mesure vos intéractions avec celles-ci. En savoir plus Marmiton, responsable de traitement, collecte ces données afin de vous adresser des communications commerciales personnalisées et en mesurer la performance et, sous réserve de votre accord dans le module de paramétrage des cookies, que vous pouvez retirer à tout moment, de rapprocher ces données avec dautres données vous concernant afin d'enrichir le profil sur la base duquel sont personnalisées les contenus et publicités et vous afficher des contenus et publicités personnalisés. Pour en savoir plus sur la gestion de vos données personnelles et pour exercer vos droits, vous pouvez consulter notre Politique de protection des données personnelles. Réduire Caramels facile à faire 55 1 avis Caramel 4.65 70 avis Caramels 45 10 avis Commentaires (45) La recette est terminée. Donnez votre avis 15 1 Je ne recommencerai plus cette recettes ! !! ! 21022024 18:35 25 1 Raté 2 fois de suite ! Rien ne se passe et finalement le sucre fini par faire des paquets et tout est à jeter. 09122023 12:13 Lire tous les commentaires Et si vous vous abonniez ? C'est la meilleure manière de ne rater aucun numéro, de faire des économies et de se régaler tous les deux mois :) En plus vous aurez accès à la version numérique pour lire vraiment partout. VOIR LES SUPER OFFRES

How to Make Homemade Caramel - Broma Bakery Skip to content Facebook Pinterest Email Print Recipe IndexDessertsFudge, Bark, and CandyHow to Make Homemade Caramel How to Make Homemade Caramel by Sofi Broma Bakery Were breaking down exactly how to make homemade caramel. Rich and delicious, this easy caramel sauce is perfect for all sorts of recipes! Use it as a filling in a salted caramel cake, drizzle it over ice cream, or just eat the best caramel sauce by the spoonful! We took out any guess work out of this caramel recipe with step by step photos so youll know exactly how to make caramel with nothing left to second guess! How to Make Homemade Caramel Lets take a moment to stop and smell the rosesor stop and eat the salted caramel Today were sharing our foolproof recipe for the best homemade caramel youll ever have. Made with just three easy ingredients and no special equipment or thermometers, were here to show you that homemade caramel sauce is actually super approachable. Our tips for the best homemade caramel: Use high quality butter: Youre only as good as your ingredients and with caramel your butter quality can really make or break your sauce. This is one time when its a good idea to splurge on that box thats a few dollars more expensive. Never leave your caramel sauce unattended: To make caramel sauce you essentially toast white sugar until its melted, before adding in butter, cream, and salt. Your sugar can go from toasty to burnt pretty quickly though, so make sure you keep a close eye on it! Dont forget the salt! Caramel is simply too sweet without it. A healthy amount of salt really deepens the flavor profile and will keep your caramel from tasting overly sweet. This step by step guide will break it allllll down for you so that you, too, can eat delicious salted caramel by the spoonful unashamedly in your home. YOU. ARE. WELCOME. Lets get to it, bromies. Step One: Place the sugar in a heavy bottomed saucepan over medium heat Move the sauce pan around every few minutes to keep the sugar heating evenly, but do NOT stir constantly Step Two: Keep an eye on the sugar, stirring it every few minutes until it melts. The sugar will clump first and eventually start to melt. This can take up to 15 minutes. Be patient! Youll know your caramel is done when its fully liquid and no clumps of sugar remain. This is what your caramel should look like by the end of this step: Step Three: Remove from heat. Add butter to the melted sugar and stir to combine.    The mixture will begin to bubble violently. Now, I know the normal human reaction to this would be alarm, but this is exactly what the homemade caramel should be doing! The butter is much colder in comparison to the hot sugar, so theyre just trying to get to know each other. Sparks are flying. After a few minutes of stirring the two will start to combine. Just keep whisking until they are completely homogenous This is what the caramel should look like by the end of this step: Step Four: Pour in the cream and salt, and stir until completely combined. This is what the caramel will look like at the end! What recipes to use homemade caramel sauce in? I could go on for literally forever. Caramel pretty much goes with everything in my opinion, but here are a few of our favs: drizzled over pumpkin cake in a hazelnut salted caramel tart as the filling in a cake in homemade candy bars sandwiched together between chai macarons, poured over ice cream in salted caramel sweet potato cupcakes Orjust by the spoonful. We wont judge How to store this easy caramel sauce: You can store this caramel sauce in an air tight container (we love mason jars!) in the fridge for 1 month or freeze for up to 3 months! Now that you know exactly how to make homemade caramel, no more excuses, guys. It is  soooo much better than any kind you could buy at the store. Happy caramel eating Print Units 1 cup sugar 6 tablespoons unsalted butter, room temperature 12 cup cream 12 to 1 teaspoon sea salt Instructions In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn. Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. Youre doing it right. Next, pour in the heavy cream and 12 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste! Pour into small bowl or cup and allow to cool completely before using. watch the video Notes Make sure you use a high quality butter! Caramel is made from so few ingredients that the butter and creams quality really shines through! For thicker caramel, only add 13 cup of cream! Feel free to add any additions you like at the the end. We love to add a teaspoon of vanilla extract, cinnamon, gingerthe options are endless! Caramel can be stored in an air tight container in the fridge for 1 month or in the freezer for 3 months! Equipment sauce pan Buy Now whisk Buy Now Author Sarah Broma Bakery Prep Time 0 minutes Cook Time 15 minutes Total Time 15mins Yield 1 14 cups caramel Category sauce Method stovetop Cuisine american Leave a comment and rate this recipe! This Caramel is definitely my favorite. I use it for my homemade chocolate. Everyone loves it Reply The flavor was amazing but is it normal for it to completely solidify in the fridge? mine is rock solid and Im not sure if I did something wrong or if it is still safe to eat. other than that the directions were easy to follow although it did take much longer, i probably didnt have the heat high enough Reply Hi Jackie! It definitely thickens in the fridge, but it should still be scoopable! If you bring it back to room temperature does it thin out? Reply So 6 tablespoons of butter. I tried that but what is a tablespoon? Is it a precise spoon, a scoop with a spoon? I tried making this and failed miserably. Could you maybe share the amount of needed butter in grams? It looks amazing and I really want to make this. Reply Hi Bassie! Where we are butter comes in sticks with 8 tablespoons per a stick! 6 tablespoons should be about 84 grams! Reply

Caramel Traditional Paste (Dark Caramel) - Shop PreGel America MAIN MENU Top of the pageSkip to main contentCaramel Traditional Paste (Dark Caramel)Item No. 50202Grains of sugar cooked to caramelized perfection create this classic paste, offering a mouthwatering caramel flavor replicating a freshly made confection.SpecificationsQuantity per Case2Package TypeBucketsKgUnit6.00LbUnit13.20Dosage0.7-1.2oz (20-35g) 35.2oz (1 kg) of baseGluten FreeYesDairy FreeYesVeganYesHalal (IFANCA)YesKosher (Chalavi)NoKosher (Pareve)YesOU Kosher DairyNoOU Kosher ParaveYesAllergen StatementThis product is manufactured and packaged in a facility that contains products with peanuts derivatives, wheatgluten, egg products, dairy, soy products and tree nuts derivatives. We strongly recommend that consumers always read the ingredient statement for the most current information.Caramel Traditional Paste (Dark Caramel)Item No. 50202Grains of sugar cooked to caramelized perfection create this classic paste, offering a mouthwatering caramel flavor replicating a freshly made confection.If you have not ordered from us before, simply request a new account at the link below. Accounts will be verified within one to two business days.Create AccountCurrent CustomersLog in or select forgot password if you know the email associated with your account.Go to LoginSpecificationsQuantity per Case2Package TypeBucketsKgUnit6.00LbUnit13.20Dosage0.7-1.2oz (20-35g) 35.2oz (1 kg) of baseGluten FreeYesDairy FreeYesVeganYesHalal (IFANCA)YesKosher (Chalavi)NoKosher (Pareve)YesOU Kosher DairyNoOU Kosher ParaveYesAllergen StatementThis product is manufactured and packaged in a facility that contains products with peanuts derivatives, wheatgluten, egg products, dairy, soy products and tree nuts derivatives. We strongly recommend that consumers always read the ingredient statement for the most current information.

Caramel Wikipédia Aller au contenu Un article de Wikipédia, l'encyclopédie libre. Caramel liquide. Caramel solidifié et brisé. Un bonbon caramélisé. Le caramel est une confiserie faite de sucre ayant perdu son eau de cristallisation et est obtenu par la cuisson du sucre. Le caramel liquide sert à décorer ou parfumer les desserts tels les gâteaux et glaces. Les bonbons caramélisés peuvent être mous ou durs. Caramels mous. Le mot  caramel  est un mot qui a voyagé. Il s'agit d'un emprunt à l'espagnol caramel(o), issu lui-même du portugais caramelo. D'un bas latin calamellus, diminutif de calamus  roseau  par analogie de forme entre le sucre durci ou une stalactite de glace et une tige de roseau (cf. esp. carámbano  glaçon , issu de calamulus, autre dimin. de calamus), préférable à l'étymologie traditionnelle qui fait venir caramelo du bas latin cannamella ( canne à sucre )1,2. Le nom de famille Caramel existe aussi, il est plutôt répandu dans le Sud de la France3. Le caramel est mentionné par François Pierre de La Varenne dans son livre Le pâtissier français, deuxième partie : Le confiturier, présent dans l'édition posthume de 1688, page 383, paragraphe sur le  sucre cuit à brulé , puis dans un paragraphe page 399, dédié à une confiserie nommée Caramelle qui est du caramel jeté sur une plaque de marbre huilée afin dobtenir un solide. La fabrication du caramel est décrite en 1911-1913 par Louis-Camille Maillard, professeur à la faculté de médecine de Paris4. Différents décors en sucre5. Une sculpture de caramel. Le caramel résulte de la fonte de cristaux de sucre. La cuisson se fait à feu vif. Si le sucre est fondu seul (sec), le caramel obtenu est bien coloré (caramel brun) et la cuisson est rapide6. L'humidification du sucre avant la cuisson rend celle-ci plus lente et permet d'obtenir avant le brun, un caramel blond peu coloré5. Après refroidissement, le caramel est très rigide et cassant. Encore chaud, il peut être façonné et coloré pour décorer la pâtisserie. La fabrication du caramel mou nécessite d'incorporer des lipides à la préparation grâce à du lait concentré, du beurre, de la crème fraiche ou encore du chocolat. Cette addition peut se faire avant la cuisson pour obtenir un résultat pâle ou après (décuire) dans le but de bonbons bruns aux gouts plus francs (par exemple: caramel au beurre salé). La viscosité du produit final peut varier du semi-liquide (pâtes à tartiner) au semi-solide (fudge). En fonction de la cuisson et de la recette, il est également possible de fabriquer des éclats de caramel durs qui seront ensuite utilisés en nappage ou en inclusions dans les chocolats7. Le caramel étant parfois difficile à réussir, il est conseillé d'ajouter un filet de jus de citron avant la cuisson. Il est aussi possible de cuire le caramel sans thermomètre. Cest ce que lon appelle la cuisson  au petit boulé  qui correspond à une température entre 116 et 125, ou entre 126 et 135 pour le  gros boulé . Pour cela il faut faire tomber un peu de sirop dans de leau froide. Si une bille molle se forme on a alors une cuisson au  petit boulé , et si la bille est dure on obtient un sirop dit au  gros boulé 8. Le processus de fabrication du caramel produit des substances dénommées produits d'Amadori, puis des substances pigmentées donnant la couleur brune et le goût grillé, plus ou moins toxiques. Parmi ces substances figurent les AGE (Advanced glycation end-product). Les AGE les plus étudiés sont la carboxyméthyl-lysine, la pentosidine, la pyrroline et le méthylglyoxal. Parmi les effets à long terme de ces substances on peut noter l'altération du cristalin et du collagène, responsable du vieillissement de la peau. Ces AGE ont un potentiel pro-oxydant et pro-inflammatoire9. Plusieurs études confirment ces effets10,11. Site du CNRTL : étymologie de caramel 1 Petit Robert, dictionnaire de la langue française, 1977.  caramel , Centre national de ressources textuelles et lexicales. Dr Édouard Pélissier, La vérité sur les sucres et les édulcorants, Odile Jacob, 2013 (ISBN 9782738130495), p. 116. a et b  Le caramel et sa décuisson - Recette par Chef Simon , sur Chef Simon, le plaisir de cuisiner. Cuisine, cours, techniques, partage de recettes, photos, vidéos. (consulté le 12 décembre 2019)  Comment cuire un caramel à sec : technique de cuisine , sur L'atelier des Chefs (consulté le 12 décembre 2019) "Caramels de spécialité Explications" sur sethness-roquette.com (consulté le 18062024 La cuisine familiale et pratique, Pellaprat Dr Edouard Pélissier, La vérité sur les sucres et les édulcorans, Odile Jacob, 2013 (ISBN 9782738130495) p. 109 Stirban A. et al. Dietary advanced glycation end-products homeostatis : Exogenous oxidants and immate defenses, Annales New York Academy of science, 2008 1126, p. 46-52 Luevano-Contreras C., Chapman-Novakovski K., Dietary advanced glycation end-products and aging, Nutriments, 2010, p. 1247-1265 Sur les autres projets Wikimedia : Caramel, sur Wikimedia Commonscaramel, sur le Wiktionnaire (en) Michael F. Jacobson,  Carcinogenicity and regulation of caramel colorings , International Journal of Occupational and Environmental Health, vol. 18, no 3, juillet-septembre 2012, p. 254-259 (DOI 10.11791077352512Z.00000000031) (résumé, vidéo et communiqué de Maney publishing (2014) 26 July Varying levels of carcinogens found in cola worldwide du 26 juillet 2014). Caramélisation Degrés de cuisson du sucre Carambar Pomme caramélisée Colorant caramel Toffee, un bonbon au caramel et au beurre Le butterscotsh, une base de confiserie britannique, mélange de caramel et de beurre Caramels d'Isigny, des caramels fabriqués en Normandie de réputation mondiale Bergamote de Nancy Notices d'autorité : GND Sucre (Saccharose) Sucre blanc Sucre glace ou impalpable Sucre semoule Sucre perlé Sucre en morceaux Pain de sucre Sucre gélifiant Sucre brun Vergeoise ou Cassonade Sirop Sucre candi Sucre de canne Sucre roux de canne ou Cassonade Sucre de canne complet Sucre muscovado Panela Jaggery Autres sucres Sucre d'érable Sucre de coco Sucre de palme Dérivés Sucre inverti Caramel Caramélisation Sucre pétillant Polyol Sucroester Sucre vanillé Alimentation et gastronomie Ce document provient de  https:fr.wikipedia.orgwindex.php?titleCarameloldid226256310 . Catégories : CaramelConfiserieCatégories cachées : Catégorie Commons avec lien local identique sur WikidataArticle de Wikipédia avec notice d'autoritéPortail:Alimentation et gastronomieArticles liésPortail:SociétéArticles liés

Easy Caramel Sauce Recipe Belly Full Skip to contentSubscribe for free weekly recipes Read 337 ReviewsPrep 2 minutes minsCook 10 minutes minsServings 10 (2 tablespoons per serving - 1 14 cups total)Jump to Recipe Follow this easy recipe to make homemade caramel sauce salted or not. It only takes 10 minutes and a few pantry items. Then enjoy it drizzled over ice cream, cakes, pancakes, cheesecake, stir it into iced coffee, or use as a dessert dip for apples or other fruit! Pin this now to find it laterPin It This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love. 5 STAR REVIEWSCynthia says, I did everything as directed and it turned out out of this world! Wendy says, Absolutely phenomenal! I couldnt make caramel to save me until this recipe! Thank you for the easy and precise directions! Julie says, Ive made this 3 times is fabulous every time. It tastes like Werthers candy! Right next to my homemade chocolate sauce, this homemade caramel sauce has got to be the easiest recipe ever. And it is pure nirvana! Sure, you can buy caramel sauce at the store, but as with most foods, homemade tastes so much better and doesnt have any added unnecessary ingredients. Plus, in the time it would take you to drive to the market, this caramel sauce would be done! Its sweet and buttery and going to rock your world, trust me! Helpful Tips The utensils you use do matter. It is important to use either a wooden spoon or a heat-resistant silicone spoon to make the sauce. Resist the urge to stir! As the sugar and water bubble, if you stir them, youll cause sugar clumps to form and it will not be smooth and creamy. Once it starts cooking, do not stir. And be sure not to let the caramel go high up the sides of the pot or this will make the caramel sauce crystallize and become grainy, as well. What if my sauce does crystallize? Luckily, you dont need to start over. Whew. Add a scant 14 cup of water and bring the sugar back to a gentle bubble. (Heating it up with the water should dissolve the crystals. Then proceed with the recipe until you get color on the sugar.) Use unsalted butter. Even if you want salted caramel sauce, I recommend using unsalted butter. This gives you better control over the saltiness of the finished product. For salted caramel sauce, I like to add 12 teaspoon of salt, but I recommend starting with 18 teaspoon and adjust to taste. Stay put and be patient. Do not step away from the stove while the caramel is cooking. This sauce is super easy, but it can take anywhere from 8-15 minutes to thicken and turn that gorgeous dark gold color. Since you dont know where your sauce will land in that window, you need to be paying close attention. Can I use this caramel sauce for caramel apples? Unfortunately, no. This caramel is not thick enough to coat apples for caramel apples. But it sure makes a great dessert dip for apple slices or other fruit. Its also perfect drizzled over ice cream or cheesecake, or stirred into coffee! Easy Caramel Sauce Prep: 2 minutes minsCook: 10 minutes minsCool down: 10 minutes minsTotal: 22 minutes mins Servings: 10 (2 tablespoons per serving 1 14 cups total) Rate Pin Print Follow this easy recipe to make homemade caramel sauce. It only takes 10 minutes and a few pantry items. Then drizzle it on everything! Ingredients  1 cup granulated sugar 14 cup water 6 tablespoons unsalted butter, , cut into pieces 12 cup heavy cream 1 teaspoon vanilla pinch of salt Instructions Add the sugar and water to a 3-quart heavy bottomed pot; stir just slightly so it's combined and sits in a flat even layer, and try to avoid it going up the sides of the pot.Warm pot over medium heat and cook until the sugar dissolves, turns from cloudy to clear, and starts to bubble this can take a few minutes. (At this point, do not stir again simply allow to bubble and cook and keep your heat at medium.)If the sugar forms clumps around the perimeter of the pot, using a spatula, you can gently brush down the sides occasionally, to prevent crystallization. But just continue cooking, without stirring, until the mixture thickens and turns a deep gold color like honey (this can take anywhere from 8-15 minutes), keeping a watchful eye so the mixture doesnt burn. SEE NOTE BELOW.Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously until all of the cream has been incorporated.Whisk in the vanilla and salt.Set aside to cool in the pot for 10 minutes.Then pour into a lidded glass jar and allow to cool completely. (The caramel will be liquid at first, but will thicken up and solidify into a chewy texture as it cools.) Once it's completely cooled, it needs to be stored in the fridge because of the dairy. Reheat to use again see note below.) Video NotesBe patient! The type of pot you use, the heat source, altitude, and weather can all play a role in how long it takes for the mixture to turn dark gold. Dont miss the helpful tips in the article for troubleshooting and making salted caramel. Storage. This will keep, tightly sealed, in the fridge for 3 weeks or 2 months in the freezer. Caramel solidifies in the refrigerator so it needs to be reheated usually just 10 to 15 seconds in the microwave. NutritionCalories: 180kcal Carbohydrates: 20g Protein: 1g Fat: 11g Saturated Fat: 7g Cholesterol: 34mg Sodium: 6mg Potassium: 9mg Sugar: 20g Vitamin A: 385IU Calcium: 10mgNutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself. Do I need a Candy Thermometer? You definitely dont need a thermometer. If you have a thermometer and want to be very precise, the target temperature youre after is between 225230F which creates a sauce that has proper color and caramelization, and is thick enough to drizzle but still fluid when cool. (Making candy, requires a higher temperature.) If you follow this recipe exactly, without deviation, all you really need is a good nose and set of eyeballs! Does homemade caramel sauce need to be refrigerated? Yep! Because it has dairy (cream and butter), it will need to be refrigerated once it cools. Youll reheat it, as necessary. How to Store Caramel Sauce Fridge. After the caramel cools down, youll pour it into a lidded glass jar or container. Store in the refrigerator, tightly sealed, up to 3 weeks. Freezer. This caramel sauce can also be frozen in a freezer-safe jar for up to 2 months. Thaw in the refrigerator or at room temperature before using. Reheat. Caramel solidifies in the refrigerator so it needs to be reheated, either on the stove or in the microwave, until desired consistency is reached usually just 10 seconds or so. Note: reheating the caramel will make it thinner and runnier. I hope you love this delicious and easy recipe be sure to give it a review below! Also dont forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube! PinterestFacebookEmail Share this post FacebookWhatsAppEmailPin 5 IngredientAmericanCondimentDessertEdible GiftFreezer FriendlyStovetop About Amy FlaniganWell, hey there! Amy here, founder and COO at BellyFull. If youre looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youve come to the right place. More of Amy's Recipes Candied JalapeñosSlow Cooker Apple ButterHomemade Pickle de GalloHow to Make Powdered Sugar 430 Comments Making for probably the 9th time. So easy to follow and straight forward! Makes caramel simple to make. Reply Im making it for the second time. Was a HUGE hit with my nephew. He put it all over vanilla ice cream and I used some as dipping sauce for my daughters apples Reply I just finish making the caramel sauce. Its delicious. Reply Good recipe but WARNING: Do not use raw organic sugar. It contains impurities that can affects the sugars ability to properly dissolve. Reply This is phenomenal! This one will be in our family recipe box forever. Follow the recipe step-by-step and it came out beautifully.. Thank you for sharing. Reply This recipe was easy to follow and the caramel came out amazing! Reply Please can you use everperted milk for the recipe? Reply Heavy cream is needed for best results Reply I just made this for the 2nd time. So easy to make and it is delicious! I put it on ice cream and dip apple slices in it. I could eat it by the spoonful! I didnt have heavy cream so I used half and half and it turned out great! Maybe not as thick but not too thin. This is a keeper! Reply I followed the recipe exactly and the caramel sauce is amazing! As instructed, you do need to keep an eye on it because it goes quickly once it gets that honey color. I appreciate the thoughtful detail in this recipe. Reply So easy. My family loves this sauce with ice cream Reply sauce turned out perfect no graininess, no separation, and perfect consistency Reply Ive been looking for a simple caramel sauce, this is perfect, storing in 4oz. mason jars. Thank you Reply Ive literally been using this recipes for 3 months, making it weekly and its perfect. Thank you! Reply Came together in no time! Thank you for the recipe. Ill be using this for my homemade coffee creamer. Reply Best caramel sauce ever!! Came together so easily and tasted like Werthers candy. Thank you for sharing! Reply delicious. stays softenough to pour from jar without reheating. Reply My daughter(10) made this for her class project. It was so easy and taste delicious. So glad we came across this page. Thank you something new to add to our memories and cook book. Reply I thought everyone was joking when they said it tasted like Werthers AND was easy. This was like DEVASTATINGLY easy, I literally broke a glass on my hand in the middle of it and was bleeding profusely and I still was able to finish the caramel myself. It was THAT simple. And it was delicious! 1010 recommend. Reply Amazing!! I would definitely recommend this!! :) Reply Super easy and looks spot on! Im about to serve it up with apple pie and vanilla ice cream. Reply Yummy recipe!! Do you know the serving size for the nutritional info? Reply This caramel sauce is so delicious! I just finished making it and am anxious to see what it is like in the morning. My stove is hard to predict and I may have cooked it too slowly as it was past the 15 min outer range. It got a crystal lookbefore I added the butter (butter was cold) then I took it off the heat and added the cream (also cold). I had to reheat it (also added cream) to assist and get the crystals to melt again. Should I have used room temp butter and cream? All gone now, though!! Reply Yes, be sure to use room temperature butter and cream. Reply This is always my go to caramel recipe. Its so perfect. I love it so much. Reply It was yummy! Reply Second time making this recipe. It is delicious! Reply This was the third recipe I made tonight, and it was the best one by far Reply Very good caramel sauce. Reply Easy recipe to follow with very good results. From start to complete about 20 mins. Reply First time ever I made caramel and it actually came out great. Other tries have always failed. Great recipe! Reply I was afraid of burning it so I made my caramel a little bit light, but it came out delicious! Reply This is phenomenal! I will never buy caramel sauce from the store again! Reply Perfect on the very first try! Absolutely the best caramel sauce ever! Reply Loved this quick and simple but scrumptious recipe! I did tweak it by adding some whiskey to sugar and water and let it boil out and OMG, this was absolutely delicious! Added a few swirls inside my apple pear spiced pie and there wasnt a single morsel left at family dinner! Thank you!! Reply So delicious. I made 4 batches. 1st batch turned out amazing. Tasted like Werthers Carmel and a nice dark rich color. The 2nd batch was a flop and before I added the butter and cream it turned to complete sugar crystals-I think I stirred it a little bit without thinking. 2nd full batch I didnt let it get dark enough before adding the butter. It ended up tasting good but didnt have a nice rich color. 3 4 th batch was perfect. I ended up adding the first batch and the 2nd batch together to balance out the color and taste. (I tried a small amount to see if it would be ok and it was). Thanks for the recipe. Reply Loved this recipe! Quick and easy! Reply Just made this! I was so convinced that this would taste nothing like caramel, half because I hadnt made anything in months, and half because I substituted the cream for milk. I just tasted a bit of it and it tastes AMAZING! Tastes exactly like caramel but creamier and richer. 1010 definitely recommend. Reply OK, I tried again and did not stir this time. Completely different story! Perfect caramel sauce, my mistake. Reply I made made this caramel sauce twice. It is absolutely amazing!! Thank you. Made exactly as your recipe stated and I did use a thermometer. Reply I did everything as you directed, and it turned out out of this world thanks so much for the recipe. Reply The caramel recipe is delicious! I struggled to keep it from crystalizing, but found out you can add a little cream of tartar or lemon juice. The acid helps to stabilize the sugar and made it much easier. Perfect addition to the homemade carrot cake. Reply Delicious and easy, thank you! Reply Love this so much! Another thing I will be making instead of buying Reply I always shy away from caramels because I always get crystals. I followed the recipe to the letter and it turned out perfect! Easy instructions! Thank you! Reply Tastes, smells, and acts like caramel. But is some reason a light creamed honey color. I am not complaining because it still tastes exactly right, just not sure what happened! Reply so, so good !! So easy (1st time maker) and came out better than our favorite store bought ! Thank you !! Reply This recipe was easy. I added rum extract instead of vanilla. It was so good. Reply Quick and easy and it came out perfect! I made this carmel to pour over a homemade apple bread pudding. Thank you! Reply Ive made this sauce several times and love it. Goes very quickly as its so delicious. Reply Fantastic! Instructions were very clear. Il caramello era perfetto! Reply I was craving sweet potato fries with caramel sauce to dip them in. This was perfect for them! Reply Ive made this twice now. Each time it took a while for mine to turn the beautiful amber color but it did. Tastes WONDERFUL. Patience my friends and you will get there. Reply I was very hesitant about the recipe. After I made it, it was very runny. I put it in the refrigerator overnight and it is perfect! Thickened just like the recipe said. Taste...

Reddit - 인터넷의 맥박 메인 콘텐츠로 바로가기 AskBaking 커뮤니티로 이동 rAskBaking rAskBaking Welcome to rAskBaking! This subreddit is devoted to the discussion of questions related to baking, the process, and requests for help on your results! Please read the rules; posts will be deleted if they do not follow our rules. 멤버 수 Thunder2250 हनदDeutschไทย Traditional caramel in Millionaires Shortbread CreamsSaucesSyrups I make Millionaires Shortbread (or Caramel Slice) often but with the common sweetened condensed milk brown sugar butter mixture for "caramel" filling. I've tried making it with a traditional caramel but it usually ends too saucy for a filling layer even with less cream. It naturally tends to ooze and doesn't hold to a bite. With the condensed milk, it cools to that thicker, smooth layer that can still easily hold shape to cutting and eating. Do you guys have any tips for success getting the same texture with a traditional caramel? Reddit 콘텐츠 규정 개인정보 처리방침 이용 약관 접근성 Reddit, Inc. 2025. All rights reserved.

Caramel VOUS CHERCHEZ UNE SOLUTION ? Recherche par produits, applications, documents ou pages.. Rechercher Rechercher Un brun chaud et riche, aux nuances dorées, évoquant la douceur du caramel. Idéal pour apporter chaleur et élégance à vos espaces. Passer à la fin de la galerie dimages C120 Caramel Ajouter à la liste d'achats Passer au début de la Galerie dimages Ouvrir une session Clients enregistrés Créer un nouveau compte Mot de passe oublié Par type :     Caramel VOUS AIMEREZ ÉGALEMENT Tableau de disponibilité Caramel VOUS AIMEREZ ÉGALEMENT: Ciel de Brume C121 Voir le décor Chêne Antique C126 Voir le décor Chêne Giverny C127 Voir le décor Tableau de disponibilité Ce décor est disponible dans une large gamme de produits stratifiés. Commencez par parcourir la liste des produits à gauche, puis explorez les différentes gammes au sein de chaque catégorie afin de trouver le design qui convient le mieux à votre projet. Caramel VOUS AIMEREZ ÉGALEMENT Tableau de disponibilité Caramel

Homemade Caramel Sauce! - Jane's Patisserie Skip to content This post may contain affiliate links. Please see my disclosure for more details! Easy and delicious homemade caramel sauce made with six ingredients, and better than any shop bought! Homemade caramel sauce So after posing endless amounts of caramel recipes on my blog, I thought it was high time to post a homemade caramel recipe that you could use in all of them. Yes, its still going to be easier to buy some, but you know homemade is best! No additives, and you know exactly whats in it. Also, its much easier to make compared to what you might think! I tried several before settling on this being my favourite recipe. It wields about 375ml of caramel, which I put into two 125ml clip top kilner jars, and a ramekin as I miiiiiight have broken one of my kilner jars. Its basically enough to use in a few recipes, or to drizzle on ice creams and such. Or, as much as I hate to admit it dip a chunk of apple in to and devour. Caramel There are various different types of caramel in the world, and I just love it. I am more in love with salted caramel in comparison to regular caramel, but thats just a personal thing. I love to add sea salt chunks to my caramel, as they taste much better than fine table salt you tend to have at home. Maldon Sea Salt is my favourite, but thats also personal choice. If you dont want your caramel to be salty, then you can leave out the salt entirely. Or, you can just add in a smidge of it to take away the over powering sweetness of the caramel in general. However, this caramel isnt the sweetest already, which is partly why I adore it so much! I could devour it with a spoon to be honest. Method Making caramel can be a bit of battle for some people, but its worth the try. Luckily, you dont waste all the ingredients if it goes wrong, only the sugar part. If its your very first time of making caramel, dont be too disheartened if its too runny because you under did it, or if you burn it. I would definitely say burning is worse, and youll know it when it happens You add the sugar and water to a pan and heat on a low heat to dissolve the sugar, and once this has happened you turn up the heat to a rolling boil, where you DO NOT STIR. I know it seems aline to not stir it, but you really dont want to.  The caramel will take what feels like an age to turn to the amber colour you want, to be able to add the cream and the other ingredients. It will just be a clear bubbly liquid for god knows how long, and then suddenly start turning into a golden delicious amber caramel. Keep an eye on it, and dont walk away its kinda magical to watch it to be honest. Also, it smells utterly delicious. Mixing  After the caramel turns into the delicious amber colour, you have to add in the cream, and watch it bubble up whilst you whisk. Add in the butter, the vanilla, and then the salt, whisking in-between each one. You can add the butter first, and then add the cream as well, but either way both my butter and cream are more towards room temperature at this stage as fridge cold ingredients could cause the ingredients to seize and create a lumpy caramel. When following this recipe, you end up with a gorgeous, silky smooth caramel that you can use in all sorts of treats. You can see the vanilla speckles in mine, amongst the gorgeous golden colour, and now youre salivating? Right? Tips and Tricks This caramel will last for 2 weeks in your refrigerator, if stored in a clean and sterile container.  The sea salt is optional, and so is the vanilla  You can use this caramel in soooo many recipes in my blog and I really recommend it! My favourite recipe to use it with it my salted caramel pretzel cupcakes YUM!   Easy and delicious homemade caramel sauce made with six ingredients, and better than any shop bought! Print Pin Rate Category: DessertType: CaramelKeyword: Caramel, Salted Caramel Prep Time: 5 minutes minutesCook Time: 10 minutes minutesCooling: 1 hour hourTotal Time: 1 hour hour 15 minutes minutes Servings: 8 Author: Jane's Patisserie Ingredients250 g white granulated sugar75 ml water200 ml double cream60 g unsalted butter1 tsp vanilla extract12 tsp sea salt Grams - Ounces InstructionsIn a large heavy based saucepan, add the water and sugar. Heat on a low-medium heat, and stir constantly until the sugar has dissolved into the water. The water will still look a touch cloudy when dissolved, but there will be no sugar granules any more. Once the mixture has dissolved together, and it starts to bubble slightly, turn the heat up higher and STOP STIRING. Leave the mixture alone, and do not touch it. Wait for the mixture to boil away to an amber colour. This often takes between 5-10 minutes, depending on your pan, and hob etc.Once the mixture has turned to the correct colour, take it off the heat and pour in the cream and whisk in, and add the butter and whisk again (Or, add the butter and then the cream). The mixture will bubble quite a lot but whisk well.Add in the vanilla, and again whisk. Finally, add in the salt and whisk again. Once all combined, pour into some clean, and appropriate containers such as jars, and leave to cool on the side. Once completely cool, refrigerate.  Notes You really need to keep an eye on the caramel when its turning to the amber colour. There are seconds between it turning from a delicious amber colour, to burnt.  It can take ages for it to turn to a different colour, but thats just the process it takes. It's basically heating up, and once it reaches a certain point, it'll turn to the caramel.  The caramel should be kept in the fridge, but it will get harder in the fridge.Microwave to soften what you need.  It'll last in the fridge for up to two weeks as long as the container its put into is spotlessly clean.  Find my other recipes on my Recipes Page! You can find me on: Instagram Facebook Pinterest Twitter Youtube J x  Janes Patisserie. All images content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. 118 Comments Hi Jane, Can I use milk instead of cream if the cake is kept at room temperature? If so, how much? Reply Hi Jane, great recipe and so delicious Could you use this caramel as a filling for a chocolate caramel slice ? Reply No, you need to look at my millionaires shortbread recipes OMG.. I did it. Never used the sugar water trick before to make caramel. but as it is Christmas, I thought Id try a different recipe. I make desserts for friends so hey, I wont be doing my other homemade versions ever again. It did take ages for the sugar and water to caramelise and I mean ages.. probably 45 minutes. (I did twice the recipe in a 20cm stainless steel pan. (Judge.) Jeez, I thought it would never turn but I genuinely held out and despite wanting to take it off the hob. I persevered. And my oh my. its loverly. So I used it today preparing your banoffi cheesecake. Just a pity I cant upload the photos. Xxx Happy Christmas all. Reply Hi Jane, could I add rum to this recipe, if so how Much x Could you use this for caramel squares? I love a squishy caramel rather than a set one. Reply Hi just made this for the first time and worked really well but I need to make double would it work if I doubled up this recipe? Reply Yes you can double the recipe Absolutely! Just be patient.. it will take longer to caramelise Hi Jane, I just made (1st time ever making caramel sauce ) your salted caramel sauce and its absolutely luscious in flavour and consistency. Its in the fridge waiting for it to cool slightly so I can swirl Somme in to home banana ice cream. I also saw your salted chocolate caramel tart and was wondering if I could use this sauce for it because that it next on my list and it will go down a treat at my S-I-L 40th birthday. Thank you Reply Yes, you can use this sauce for that! x I have been so worried about making caramel for so many years having watched so many horror attempts on YouTube. Your recipe made it so easy and clear. I paired it up with a gingerbread cheesecake for Christmas this year, and it was a huge success. Reply This recipe is so lovely When I add the cream I tend to get sugar crystals or even a large hard lump of sugar caught in the whisk, they are removed with a sieve but I wonder what am I doing that causes it when Im adding the cream? I feel if Im removing big lumps it may be altering the texture a lot from the recipe. Reply Ah no! Try heating the cream before you add it to the sauce as it may be that the cream is too hot also, add in 2-3 sections rather than all at once! x This happened to me on my first attempt. I used a stainless steel hand whisk. it was clogged to the hilt.. However, next time, just put the pan back on the lowest of heats on the hob (mine is gas) and just keep whisking.. after a couple of minutes it all melts back into a lovely soft and silky constituency. It worked for me anyways. my cream was room temperature. It bubbled like making cinder toffee. But it did meld really well after whisking over a very low heat. Xxx Can you make this sauce with plant cream dairy free butter to make this dairy free as our granddaughter is dairy free I would love to try this sauce for her. Thank you Reply Hiya! Unfortunately I have not tried this, however it is definitely worth a go! Let me know how it goes! x Hi how can I thicken my caramel Reply Storing it in the fridge tends to naturally thicken it! x I am so buzzed, I made this yesterday and it worked first time, it set perfectly and tastes really good. I had tried to make caramel twice before but the sugar crystallised both times, so I had given up, neither recipe was from your blog. So pleased I built up the nerve to try again thanks to your clear and detailed instructions. Its like you hold our hand and walk us through. Reply Hi i found a cheesecake recipe that calls for 300g Dulce De Leche (mainly on top). Could i use this instead Reply Hiya! Which recipe would this be for? x Hi Jane I always follow your recipes, they are great and delicious, I am looking to make a peanut caramel mousse tart, would this sauce be okay for that? My tart will be made in a 9 round tin, would the measurements still be the same Reply Hi Jane Im using this as a gift for people for Christmas however can I use fresh double cream? Or do I need to use something like elmlea cream? Also if I use fresh cream how long can this last in a jar in the fridge? Thanks! Reply Hiya! Jane always recommends using real cream! And it will last for up to 2 weeks! x Just made this and I have to say , not being a lover of caramel usually, that this is delicious.. My first attempt at making it and its turned out perfect . Jane I love all your recipes so much , have made sooo many of them and all turn out amazing ! THANK YOU .You have given me the confidence to make my dream a reality and I now have a page on Instagram selling my bakes . THANK YOU AGAIN Reply Wow! Amazing recipe. I have tried many caramel recipes in the past and theyve never quite turned out right. This one did- I used caster sugar (as I didnt check what I had) and whilst it was a lot quicker it worked perfectly. I didnt use salt as I have used it as the caramel element of your caramel apple crumble pie. Reply Aww thank you very much!xx Obsessed with your recipes, they are awesome. Just wondering if I froze teaspoons of this caramel sauce could they be used in cookies to give a runny caramel middle? Ive tried your caramel cups but really looking for a salted caramel traditional cookie shape. Thanks x Reply Hey, unfortunately caramel does not freeze in the same way as spreads such as nutella, so it doesnt really work xx Hello this is my first time making caramel from scratch so Im really nervous haha I dont want to waste my double cream if it goes wrong (always preparing for the worst lol) so would it be okay to half the recipe so Im only using 100ml of double cream, as I just want this to be a taste taster x Reply Hey, the risk of changing the quantities is that it will not work the same, have faith in yourself I am sure you will smash it!xx Hey jane, Is it okay to use Stork instead of butter? Thanks xx Reply I wouldnt recommend it you want actual butter! x Hi, I made this caramel yesterday and it turned out great or I thought it did, once I poured it onto the brownie it went hard and ended up like a toffee instead of a sauce! I want to have a caramel drip for a chocolate cake Im making but am guessing it will just solidify on the cake like it did the brownie , did I do something wrong? Reply Ohh that sounds over done for sure! Its worth boiling a little less, but also if it went into the fridge it will go more solid in there! x ive attempted caramel from a different recipe twice before, it failed and went really hard had to be binned. This recipe was so easy i made it first try and it tastes amazing, fully rate it ! Reply Hi Jane The first time I made this it was perfect and now ever since whenever I add the cream in a lot of the sugar ends up clumping up in the bottom and it doesnt go very thick can you tell me what Im doing wrong? Reply Oh no! It may be worth bringing the cream towards room temp first and see if that helps x Hi Jane , I tried this yesterday for the first time and it turned out perfect, exactly as described. Thank you so much for the simplified guidance and additional notes which are invaluable. I added the salted caramel sauce to mini cheesecakes I was baking and it took them to a whole new level of tasty! Got one very happy partner on my hands now who now wants this salted caramel sauce added to everything!! Thanks again Jane xx Reply Great recipe. Always been nervous to make caramel sauce and kept putting it off until now. I went for it and to my suprise I got it right first time.. Oh and it tastes amazing! Reply Hi Jane, I made this caramel last month to fill a biscoff birthday cake it was amazing! I froze some of the sauce and Im wondering if you think itd be the right consistency for a drip on a cake? Thanks! Reply Hey! Ahh yay! yes it should work well caramel can drip quite far though so you dont need to use much per drip x Would the carnations caramel work in the middle of a brownie mix? Would you sandwich it in before baking or cook the brownie first, slice in half and then put the caramel in? Thank you x Reply Hi. When I make the caramel, upon adding the cream I get a lot of sugar solidifying in a hard coat around the edge, and it takes an age of slow warming to remove and dissolve, although I still end up with small marbles in the bottom of the sauce. What am I doing wrong? Reply Hi Jane Would single cream work with this receipe? Reply No, the double is important otherwise it will be too thin x I was so disappointed with my first attempt at making this sauce. The sugar curdled into a ball when I put the double cream in ( off the h...

Vintage Recipes - You don't see caramel cake often... Vintage Recipes님의 게시물 Vintage Recipes5월 25일  MemorialDay sundaydinner vintagerecipes모든 공감:9.2천댓글 733개공유 6.3천회좋아요댓글관련성 높은 댓글Tori MeskellYou cut-off the icing instructions23주8Deborah LyttleOMG!!! Thank you for posting this! As a child, this used to be my favorite cake in the world made by my nanny. She took this recipe with her when she passed. I could never recreate it, but this is it! I am so excited! You have made my day!23주45답글 1개 보기Kim PrudenMy country Grandmother would make this every time we visited. The icing was usually over a 12 inch thick too. She kept it in the "cold bedroom" a storage room for these kind of things until we were ready to eat. Usually with a equally delicious chocolate pie.23주42답글 6개 모두 보기Mary WilsonThis sounds like my mother's Caramel icing recipe. I always asket for it on chocolate cake for my birthday.23주19답글 6개 모두 보기Nancy NicholsonSo the yoke and the whites are beaten separately This is why I buy a box23주2답글 3개 모두 보기Charlotte HolderSooooo add 2 eggs??23주8답글 14개 모두 보기Diane GaluskyFor some reason, my mother called this burn sugar cake, and it was my favorite.23주답글 7개 모두 보기Darlene BurkartI could eat the whole thing 23주9답글 5개 모두 보기Jennifer Engel SchwartzI searched google and found one that seems to at least have the same ingredients for the icing. The site is Fountain Avenue Kitchen.23주17답글 5개 모두 보기Jennifer NoseworthyKills me how everything is an old southern classic JC the rest of the world has been baking and cooking for a long time too.23주6답글 6개 모두 보기

Crème caramel au gingembre d'Ottolenghi - Mimi Pâtisserie Skip to content Cette recette  de crème caramel au gingembre est tirée du livre Sweet de Yotam Ottolenghi, dont je vous ai déjà parlé en long et en large, et jusque ici cétait un sans faute. Mais cette recette a failli ne jamais voir le jour ! Dans le livre, elle nest pas présentée en petits pots individuels mais en version à partager, sorte de grand flan avec du caramel qui coule partout, jen salivais. Mais voilà, je navais pas le bon matériel et la version finale nétait pas super sexy ! Pourtant, le goût était divin, le gingembre est très subtil. Du coup, jai persévéré, jai fait le tour de ma cuisine à la recherche de récipients plus adaptés, et jai décidé de faire cette crème caramel en version individuelle. Cétait parfait ! Si vous avez des petits pots sans rebords, vous pouvez les retourner sur une jolie assiette, pour leffet  caramel coulant  ! Imprimer la recette La veille, mélangez le lait et la crème et faites-y infuser à froid le gingembre râpé et la gousse de vanille. Placez le tout au frigo, recouvert de film alimentaire, jusquau lendemain. Le lendemain, commencez par le caramel. Je sais, cest une étape qui fait souvent un peu peur, mais ne vous tracassez pas, ça va aller ! Préparez 50 ml deau tiède dans un petit récipient ainsi quun thermomètre. Versez 300 g de sucre fin dans un poêlon à fond épais (pas antiadhésif) et faites chauffer à feu doux. Résistez à la tentation de mélanger le sucre avec une spatule pour le moment ! Faites simplement tourner votre poêlon de temps à autre pour répartir la chaleur. Le sucre va commencer à fondre, des  poches  de caramel foncé vont apparaitre. Continuez à faire tourner le poêlon Lorsque 34 du sucre est liquide, vous pouvez mélanger avec une spatule, juste pour faire fondre le sucre restant. Le caramel va devenir de plus en plus foncé et vous allez sentir une odeur bien particulière, non sucrée, presquamère. Votre caramel est prêt ! Sortez-le du feu et versez délicatement les 50 ml deau. Attention aux éclaboussures ! Cela va arrêter la cuisson du caramel et lui donner la consistance dont on a besoin pour cette recette. Replacez le poêlon sur le feu et continuez à cuire jusquà ce que la sauce caramel atteigne 121C. Ne vous tracassez pas si vous avez des gros morceaux de caramel, ils vont fondre Et sil en reste quelques uns une fois les 121C atteints, vous pouvez simplement passer le caramel à travers un chinois. Une fois la sauce caramel prête, versez-la dans vos petits récipients, 12 cm par récipient environ. Placez les récipients au frigo 15 minutes minimum pour que le caramel fige. Pendant ce temps, préchauffez votre four à 150C. Préparez un plat ou une plaque de cuisson avec des bords hauts, assez grand pour y déposer vos crèmes caramels et les faire cuire doucement au bain-marie. Si vous nen avez pas, pas de soucis, vous pouvez faire sans, mais surveillez bien la cuisson. Ensuite, préparez la crème. Passez le mélange lait-crème infusée au gingembre et à la vanille à travers un chinois. Fouettez ensemble les oeufs et les 100 g de sucre fin restant. Pas besoin de faire blanchir le mélange, on veut juste que le sucre soit bien incorporé. Ajoutez par dessus le lait-crème au gingembre et mélangez bien. Placez vos petit pots dans votre plat à bords hauts et versez le mélange dans les pots, par dessus le caramel figé. Enfournez le plat puis remplissez-le deau. Leau doit arriver environ à la moitié des pots. Faites cuire pendant 1 heure à 1 heure 30. Surveillez bien à partir de 45 minutes car la cuisson varie vraiment en fonction des fours. La crème caramel est prête lorsque les bords sont figés et que le milieu est encore tremblotant. Placez les crèmes au frigo pour quelles raffermissent avant de les déguster ! Cette recette  de crème caramel au gingembre est tirée du livre Sweet de Yotam Ottolenghi, dont je vous ai déjà parlé en long et en large, et jusque ici cétait un sans faute. Mais cette recette a failli ne jamais voir le jour ! Dans le livre, elle nest pas présentée en petits pots individuels mais en version à partager, sorte de grand flan avec du caramel qui coule partout, jen salivais. Mais voilà, je navais pas le bon matériel et la version finale nétait pas super sexy ! Pourtant, le goût était divin, le gingembre est très subtil. Du coup, jai persévéré, jai fait le tour de ma cuisine à la recherche de récipients plus adaptés, et jai décidé de faire cette crème caramel en version individuelle. Cétait parfait ! Si vous avez des petits pots sans rebords, vous pouvez les retourner sur une jolie assiette, pour leffet  caramel coulant  ! pencirecipe Vous souhaitez être avertie dès quun article est publié ? Abonnez-vous à la newsletter, en haut à droite de cette page ! SaveSave SaveSave SaveSave SaveSave Entremets et gâteaux Difficile La bûche pomme spéculoos Entremets et gâteaux Difficile La bûche équinoxe vanille caramel Entremets et gâteaux Facile Le cheesecake basque ou burnt cheesecake Entremets et gâteaux Difficile Lentremets figue et mascarpone

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참깨 꿀카라멜 HONEY SESAME CARAMEL WORKERBEE WHY HONEYABOUT USSTORE LOCATORGET IN TOUCHMAGAZINECOLLABORATIONREVIEWBUSINESS MEMBERSfor Foreigners Search 검색 Log In 로그인 Cart 장바구니 WORKERBEE   교환반품 안내 : ㆍ고객의 단순 변심의 경우, 상품 수령한 날로부터 7일 이내 신청가능(왕복배송료 6000원 고객부담) 교환반품(환불)이 되지않는경우 : ㆍ교환반품(환불) 기간(상품수령일로부터 7일이내 접수)이 경과된 상품의 경우 ㆍ고객님의 부주의로 인해 상품가치를 훼손한 경우(사용및 개봉된 경우 등) ㆍ교환반품 신청 후 15일 이내에 도착하지 않은 경우       글쓴이 이메일 비밀번호 비밀번호 확인 개인정보 수집 및 이용에 동의합니다. 선택하세요 평점 주기 사진 후기만 보기 작성된 후기가 없습니다. 후기 수정 글쓴이 이메일 평점 주기 목록으로 가기 참깨 꿀카라멜 HONEY SESAME CARAMEL 3,000원 구매단위선택하세요.선택하세요.낱개구매박스구매(12개입) 10 할인 (29,400원) 품절된 상품입니다. 주문 수량   0개 총 상품 금액 0원 재입고 알림 신청 휴대폰 번호 - - 재입고 시 알림 페이스북 카카오톡 네이버 블로그

모닌 -Caramel카라멜 (1.89L) 현재 메뉴 PRODUCTS All Zero Syrup Syrup Mixer Concentrate Concentrate Gourmet Sauce Fruit Mix Frappe Powder Base LARTISTE 서브 콘텐츠 시작 현재 페이지 위치 PRODUCTS Gourmet Sauce Caramel 카라멜 (1.89L) Description 처음에는 단순한 사탕으로부터 출발했던 카라멜은 풍부하고 달콤하며 버터의 풍미가 살아있는 부드러움을 자랑합니다. MONIN 카라멜 소스는 좋아하는 따뜻한 또는 차가운 커피 음료, 밀크 셰이크, 칵테일 등을 맛있게 해줍니다. Add Confection Perfection MONIN 카라멜 소스는 디저트, 아이스크림, 코코아 및 커피 음료에 대한 정말 좋은 추가물입니다. Color 브라운 골드. Tasting Notes 향 : 탄 카라멜 향첫맛 : 맛있고 강한 카라멜 토피 맛, 믿을 수 없을 정도로 크림 같이 부드럽고 풍요롭고 완벽하게 균형 잡힌 질감끝맛: 달콤한 버터 토피 향 Beverage Innovation Directors Tip 버터 카라멜 맛은 비교할 수 없습니다. 예를 들어 라떼에 바나나 또는 사과와 혼합하면 온통 벨벳 맛이 드러납니다. Syrup Capacity 500ml 1.89L