Making your own 焦糖 sauce from scratch is a lot easier than you might think! It takes practically no time at all.
I learned how to make 焦糖 sauce this way years ago from my friend Suzanne and now make it any time a recipe calls for 焦糖 sauce. There’当您只需三个简单的成分就可以如此轻松地制造它时，真的没有理由购买它- 糖，黄油和奶油.
To make 焦糖 sauce, first you start 通过 heating white granulated sugar. (Make sure you are using real sugar, not a sugar substitute.) As the sugar heats, it will melt and start to “caramelize” (hence the name “caramel”), changing color and creating 焦糖 flavors.
Once the sugar has all dissolved and turned brown, we add butter. The heat of the 焦糖 will melt the butter and create even more wonderful flavors.
最后，黄油融化后，我们加入浓奶油。这将使混合物足够松散以用作调味料。
Making 焦糖 requires that you cook the sugar evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat.
如果发现糖在燃烧而不融化，则可能是锅中加热不均匀。在这种情况下，您可以降低热量并更慢地煮糖，也可以重新开始，并在糖开始时加一些水。
还要使用高边平底锅。 When you add cream to the 焦糖 mixture the hot 焦糖 will bubble up. You want to make sure you have a pan that will not overflow when this happens.
If you are having problems with sugar burning before it is all melted, you might try adding a half cup of water to the sugar in the beginning of the process. This will help the sugar dissolve and heat more evenly. It will also take quite a bit longer to 焦糖ize the sugar, which is why I usually don’t use water.
My one note of caution is to be extra careful while you are cooking the sugar, as with any candy making process. Once the sugar has melted it has a much higher temperature than boiling water. It helps to wear oven mitts and long sleeves to prevent burns if the 焦糖 splatters.
1组装原料： First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making 焦糖 is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
安全第一！ Make sure there are no children under foot and you may want to wear oven mitts; the 焦糖ized sugar will be much hotter than boiling water.
2热糖： 在厚底的2夸脱或3夸脱平底锅中以适度高温加热糖。糖将在一两分钟内开始融化。随着糖开始融化，用打蛋器或木勺剧烈搅拌。糖会结块，并在锅的边缘开始融化。
当糖开始融化时，稍微降低热量以防止糖燃烧。
持续搅拌直至所有糖都融化。一旦所有的糖融化，停止搅拌。如果需要，您可以稍微旋转锅。
Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will 焦糖ize.
3加入黄油： 一旦所有的糖晶体融化（液态糖应为深琥珀色），立即将黄油加到锅中。搅拌直到黄油融化。
4加奶油： 黄油融化后，将锅移开。数到三，然后将奶油慢慢倒入锅中，继续搅拌。
请注意，当您添加黄油和奶油时，混合物会大量起泡。这就是为什么必须使用至少2夸脱（最好是3夸脱）大的平底锅的原因。
5搅拌直至光滑： Whisk until 焦糖 sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot 焦糖 sauce.)
在冰箱中存放最多2周。上菜前先加热。
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艾丽斯·鲍尔（Elise Bauer）是Simply Recipes的创始人。 Elise于2003年推出了Simply Recipes，以跟踪家人的食谱，并一路成长为全球最受欢迎的烹饪网站之一。 Elise致力于帮助家庭厨师在厨房中取得成功。 Elise毕业于斯坦福大学，现居住于加利福尼亚的萨克拉曼多。
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焦糖酱
您可以将此方法与红糖一起使用吗？像让糖晶体融化，然后加入黄油然后加奶油。我还没有看过任何能将红糖本身融化的食谱，并且想知道为什么吗？通常，如果食谱要求使用红糖，则可以将所有成分一次混合在一起。
切尔西，大家好！由于含有少量糖蜜，红糖具有其自身的风味。当白糖变得很香的时候’s 焦糖ized that it’s not necessary to have many other flavor elements in a 焦糖 sauce. In some “caramel”调味料，您使用红糖作弊，因为您’re not actually 焦糖izing the sugar. I’我们没有尝试用红糖制成，但其他一些读者却表示，他们对结果感到满意。希望有帮助！
嗨！我的糖在烹饪时结晶，并且从未变棕色。我尝试添加黄油和奶油，然后重新加热。混合物液化了，但是是黄色的（来自黄油？！），从未变棕色。味道仍然很好（加糖，黄油&奶油，为什么不呢？好可爱…) but it’s not 焦糖 sauce! I wonder if it can still be saved to become real 焦糖 sauce? Hope you can help…. thanks a lot!
嗨，希娜，可悲的是，你’我需要重新开始新一批。这里’发生了什么。你的糖结晶了，不好，但是我’ll give you tips in a bit on how to avoid that happening again. It also never 焦糖ized, which is why your sauce was yellow, not brown.
1) Sugar syrup crystallizes when a stray sugar crystal gets into the cooking mixture after the rest of the sugar has melted. This rogue sugar crystal introduces a new crystalline structure the the melted sugar, and “seeds” it so other crystals form, resulting in that gritty 焦糖. To prevent this from happening, wash the insides of the saucepan down with a wet pastry brush as the mixture just begins to come to a simmer. It also helps to first mix the sugar and water together until it resembles wet sand before turning on the heat.
2）然后，在步骤2中，加热糖和水的混合物，但不要’搅拌一下。随着加热，’当您洗锅侧面时。煮沸后，您可以停止洗锅侧面。
3）糖煮沸后，使其煮熟并仔细观察。唐’t add the butter until you see the syrup turn amber and you smell that nice 焦糖 smell. 焦糖 can burn quickly, so watch it the whole time.
When you make this recipe with those safeguards, you should wind up with a gorgeous 焦糖 sauce. Good luck!
这是我昨晚之间的第三次尝试& this morning to make 焦糖 sauce. This is 通过 far the best way to make it! The first two times I used the “added water” method and the sugar was taking forever to 焦糖ize. First time, siezed up (should have added more water and not wasted), 2nd time, wasn’不能达到正确的颜色。这种不用水的方法是第一次使用。只需记住数到3，然后慢慢添加奶油并搅拌即可。刚开始时有一点结块，但在连续/几乎连续搅拌的情况下恢复到最低的热定型并融化了。味道很好。用于花生酱派。
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好的，这就是我的经验！！！我很努力，这个食谱是我的第三次尝试，它像一个魅力！非常感谢找到它！
你好
My 焦糖 got hard … wat to do
请任何人尽快告诉我
嗨，哈夫萨，
添加奶油后，酱油变硬了吗？或者在烹饪和冷却至室温后变硬了吗？
如果在添加奶油后变硬，则继续烹饪并搅拌直至所有硬化的糖溶解。到底有多难？我希望这不会阻止任何正在进行中的甜点！
绝对完美！！！花了比预期更长的时间，但是非常值得。
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