Caramel sauce recipe made from cream, syrup, sugar, butter and vanilla pod. Sauce can be used as topping in various dessert dishes such as мороженое, блины или оладьи. 
The photodishes: Levy Brown Time: 30 min. Difficulty: easy Quantity: 2 tbsp. The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. fat cream
- 2 tbsp. l light corn syrup
- 2 tbsp. l (30 gr.) Unsalted butter
- 1/4 tsp coarse salt
- 1 tbsp. Sahara
- 1 vanilla bean, cut lengthwise and scrape off the seeds (or 2 hours l vanilla extract)
Recipes with similar ingredients: cream, corn syrup, vanilla pod
Recipe preparation:
- In a pan, mix the heavy cream, corn syrup, cream oil and salt. Bring the mixture to a boil over medium heat, constantly stirring. Remove it from the fire.
- Sprinkle sugar evenly into the bottom of a large pan. Cook over medium heat for about 5 minutes, without stirring until sugar will melt and begin to caramelize. Continue cooking another 10-15 minutes, rotating the pan (but not stirring), until the caramel will get the color of dark amber.
- Remove the caramel from the heat, then add the warm mixture to cream. Put on medium heat again and bring to a boil. Cook for about 7 minutes, stirring constantly. Add vanilla. Cool slightly before serving. To store the sauce completely cool it, cover and put in the refrigerator. So him can be stored up to 2 weeks. Before serving warm up. In the article you will read what to do with pods vanilla.
