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Amber mousse. Pre-soak the gelatin and water for at least 15 min. before use. Mix the cold coffee and Cremyvit in a mixing bowl with a whisk for 5 min. at high speed. Melt the Belcolade Amber CT chocolate to 40 °C. Mix the melted gelatin, Cremyvit, and amber chocolate together. Check and adjust the temperature if needed at 32 - 35 °C.
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Add the butter: Add the salt and butter to the pan, and whisk until the butter has melted and the mixture is smooth. Cook the caramel sauce: Return the pan to medium-high heat and continue simmering the sauce for another 5 to 10 minutes. Cook for less time for a thinner caramel sauce, or for longer for a thicker sauce.
How To Make Caramel Sauce
Making Caramel - Method 1 (Wet Method): Combine sugar and water in a medium saucepan over medium heat. Allow sugar to melt and bring to a boil. Let the mixture caramelize and wait for it to turn dark amber in color. Do not stir, swirl pan as needed to promote even caramelization.
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Keep your butter cold. Adding cold butter to the mix will result in an extra-glossy caramel sauce. Cube the butter into 1-inch pieces, and store in the fridge until ready to add into the caramel. Add piece by piece, whisking thoroughly to ensure that the fat fully emulsifies. Beware the steam.
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Add the cream. Slowly pour the heavy cream (be sure it's room temperature or warmer) into the caramel and whisk until smooth. Again, it'll bubble up a lot, so be careful. Cool. Pour the caramel into a jar (ideally the one you plan to store it in) and allow it to cool for about 10-15 minutes before using.
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Directions. Step 1 In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5.
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Instructions. In a medium saucepan, mix together the sugar, heavy whipping cream, butter and salt and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for about 2 minutes, whisking occasionally. Remove the saucepan from the heat, add the vanilla extract (be careful, the mixture is hot) and stir.
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Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer. Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
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Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more as needed. Return to heat and simmer gently for 1-2 minutes while whisking constantly. Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and allow to thicken.
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The bittersweet complexity of dark amber caramel (around 355°) is ideal when tasted alone and allowed to shine, as in the case of chewy caramel. Make this: Apple Caramels. Alex Lau.
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Stir 1 cup sugar, ⅛ tsp. cream of tartar, and 3 Tbsp. water in a medium heavy saucepan (this is a must) to combine. A flimsy pan will have hot spots, causing the caramel to burn in places. Bring.
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Add sugar and water to a small saucepan. Use a spoon or spatula to gently mix the water and sugar together until all the sugar is wet. It will look like wet sand. Cover the pan with a lid. Heat it over medium-high heat and bring it to a boil. Boil for 2 minutes covered and remove the lid.
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This homemade caramel sauce is made using a dry caramel method. This means sugar is melted slowly over medium-low heat, without the addition of water until it becomes a deep amber color. (Wet caramel is when sugar is melted alongside a little bit of water.) A dry caramel method is faster than wet caramel.
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Homemade caramel sauce is the perfect decadent topping for your favorite desserts. Sugar is caramelized until amber in color, then whisked with butter and cream for a smooth and velvety texture. Ready in just minutes! Making a homemade caramel sauce may seem challenging, but the recipe is just simple science. The key is to control the heat level when cooking the granulated sugar and water.
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After 3-4 minutes the mixture will turn from a light amber to medium amber. This is the color you want the caramel for any recipes calling for caramel sauce that requires a fluid texture. The next stage is a dark reddish brown color, this is the stage you want for desserts that require a deep caramel flavor.
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This sweet salted Caramel Sauce is scrumptious, smooth, and easy to make at home! Make it in minutes with a few ingredients for a rich caramel sauce recipe that's amazing on desserts, coffee drinks, and ciders!. Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer.
