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.
How to make easy homemade 焦糖 sauce
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.
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.
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.
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.
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.)