I was always afraid of making caramel from scratch, but it turns out it's a piece of... cake ;-) This creamy, buttery and smooth caramel cream is delicious on a crisp cake, or as a drizzle. Prepare some upfront and store it safely for 7-10 days in the fridge.
Ingredients for 12 portions
- Brown sugar: 200g
- Butter: 100g
- Whipping cream: 200g
Step #1: Utensils
- wire whisk,
- metal, heavy-bottomed pot.
Step #2: Start making the hard caramel (5 minutes)
Set the pot on a maximum heat and melt butter. Add the whole sugar and 2 spoons of heavy cream.
Boil while ocassionally stirring until the mixture gets bubbly, and continue stirring and boiling until it deepens in colour.
When I was making my first batch, it started from light-brown to almost white, then started turning dark rapidly. Don't worry if the mixture is almost white at some point, be brave! ;-)
Step #3: Make the sauce (3 minutes)
Take the mixture off the heat and slowly pour the rest of the heavy cream. Be careful, because it will steam a bubble a lot, so make sure you're not leaning over the pot!
Keep mixing gently until the sugar mixture and heavy cream mix completely, but don't stir because air bubbles will form!
Keep mixing until the temperature of the butterscotch drops to about 65-70°C, you can use water bath to speed this process up.
At this moment your butterscotch is ready as a custard that will set to nice, smooth cream, but you may adjust the consistency with extra heavy cream or milk.
Nutritional value of 1 portion (42g of 500g total)
433.4 in 100g
1.08 in 100g
40.32 in 100g
38.84 in 100g
31 in 100g
Saturated fat (g)
19.4 in 100g
0.03 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.