Caramel-vanilla sauce
Description
Minimal ingredients — excellent result. For the sauce, use a vanilla pod with seeds rather than vanilla extract or vanilla sugar, so the seeds are visible. Store the finished sauce in the refrigerator, and if needed, reheat in the microwave for a few seconds. The sauce will give a new flavor to your usual desserts and enhance their appearance. The sauce is ready. Store in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
1. Pour water into a saucepan and add granulated sugar, do not stir the mixture.
- 2
Step 2
2. In another saucepan, pour the cream and add the seeds from the vanilla pod, placing the pod itself in as well. Place over low heat, but do not bring to a boil.
- 3
Step 3
3. Place the saucepan with water and sugar over heat, cover with a lid, and bring to a boil over high heat.
- 4
Step 4
4. After boiling, remove the lid and let the mixture simmer over high heat until a slightly darkened caramel forms, without stirring.
- 5
Step 5
5. Heat the mixture to 165 degrees Celsius (use a thermometer to measure), then turn off the heat and slowly, in a thin stream, pour in the hot vanilla cream, stirring constantly with a wooden spoon.
- 6
Step 6
6. Add the butter and a small pinch of salt, mix once again, let it cool, then transfer to a jar or container and refrigerate for storage.