Homemade caramel without cream
Description
The dish is prepared without unnecessary complications. For making caramel, it's best to use fine granulated sugar, as it will require less cooking time. Avoid using brown or raw cane sugar, as it can easily overheat. Cook the caramel over the lowest heat possible, because boiling too vigorously may cause the milk to curdle. Store the caramel in a clean, tightly covered jar, otherwise it will crystallize. If desired, you can blend the warm caramel with an immersion blender until smooth and uniform. The finished dessert is ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making caramel.
- 2
Step 2
Pour the sugar into a dry skillet and place over low heat. The sugar will begin to melt; stir it until completely dissolved, until it turns amber in color.
- 3
Step 3
Heat the milk and carefully pour it into the sugar. Cook over the lowest heat until smooth. Remove from heat.
- 4
Step 4
Add a pinch of salt, vanilla, and butter. Mix everything until smooth.
- 5
Step 5
Carefully pour the hot caramel into a container through a sieve. This will help remove any solid lumps that have not yet melted.
- 6
Step 6
Serve at the table.