- 200 gr. sugar
- 250 ml cream from 30%, I have 36%
- 40 gr butter
Pour cream at room temperature into a saucepan and heat to 70-80 gr., Do not boil!
Sugar should be poured into the pan with a thick bottom, put on the stove, do not bother until it melts, floats from below, melt the sugar until the crystals dissolve, it becomes caramel color, stir constantly to prevent it from burning, you can periodically lift the pan from the fire while doing so vigorously interfering.
Gently pour hot cream into a thin stream, not ceasing to interfere, as soon as the mass becomes homogeneous without lumps, remove from the heat and add the diced butter.
Pour the finished caramel into a jar and completely cool without closing.