Cream Honey caramel sauce

Cream Honey caramel sauce

Introduction:

"Caramel sauce has never been specially made for a can, because many things are always put for years. Now, in order to solve the problem of light cream, I'd like to boil a small can at the beginning of the ice cream season. I hope it won't last too long. After reviewing some recipes, this recipe is somewhat curious. What flavor will honey add? It doesn't seem to be very large. For the first time, it was made in the original way. A small can doesn't seem to have much. However, when it comes to using it, I know that its dosage is usually not too much. How long will this can last? "

Production steps:

Step 1: Materials

Step 2: pour the whipped cream into a large bowl and heat until warm

Step 3: pour honey and sugar into the pot

Step 4: medium heat

Step 5: melt the sugar completely, turn the heat down and continue heating

Step 6: cook until brown

Step 7: slowly pour in the hot cream

Step 8: stir well and turn off the engine

Step 9: Cool

Step 10: put it in a container, seal it and refrigerate

Materials required:

Fine granulated sugar: 50g

Honey: 30g

Animal fresh cream: 80g

Note: when boiling sugar, the fire should not be too big, in order to prevent paste pot. Also do not stir, in order to prevent sugar frosting crystallization. When cream is added, the sugar will boil again to prevent splashing and scalding.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet