Caramel Cream Sauce

Overview

What should I do if the whipping cream sometimes becomes swollen when I can’t use it? Make a toffee or caramel cream sauce, it’s great! I used rock sugar, and it tastes better than granulated sugar and marshmallow. It has a unique fragrance of rock sugar. Use it in coffee, cakes, and bread!

Tags

• homemade sauce
• old man
• students
• rock sugar
• whipping cream

Ingredients

Steps

1. 1 Grind the rock sugar into powder (if you don’t want to bother, you can skip the powder and add a little less water as long as the sugar can be boiled)

   

2. 2 Pour whipped cream into a cup and warm it in hot water

   

3. 3 Heat the rock sugar over low heat (the rock sugar powder will clump, so ignore it) and stir constantly

   

4. 4 Heat until amber color (you can smell a faint burnt aroma)

   

5. 5 Remove the rock sugar from the heat and pour the whipping cream in 3 or more batches (you can pour in small amounts multiple times). Pour a little less and stir for the first time (the syrup will bubble and boil, be careful of the heat, wait until all the bubbles are gone before pouring the second time). Pour a little more for the second time and stir (stir a little longer to make the temperature of the syrup drop). When the temperature is not very high, you can pour all the cream in

   

6. 6 After pouring all the cream, you will find that part of the syrup has solidified. Put it back on the fire, continue to simmer over low heat, stir until the sugar and cream are completely blended, and you can bottle it

   

7. 7 Don't boil the caramel cream sauce until it is too thick, because it will become thicker when it cools. If it is too thick, you can pour it into a mold, so that it will solidify after cooling, and it will become the familiar toffee.