焦糖酱

甜点快捷方便焦糖

自制焦糖酱很容易制作!仅需10分钟,您只需要糖,黄油和奶油即可。将其放在冰淇淋上,旋成布朗尼蛋糕,或将其添加到早晨咖啡中。

摄影学分: Elise Bauer

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.

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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.

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。

How to make 焦糖 sauce

使用坚固的底盘

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.

用水还是不用水

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.

安全第一!

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.

在这些食谱上尝试焦糖酱:

焦糖酱食谱

  • 烹饪时间: 10分钟
  • 产量: 制作一小杯酱汁。

配料

  • 1杯(210克)糖
  • 6汤匙(85克)黄油(腌制或未腌制)
  • 1/2杯(120毫升)浓奶油

特殊装备:

方法

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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