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Cooking

Caramel Sauce

Caramel is one of life’s blessings and every blessing ignored becomes a curse. All the more reasons to make it and be thankful to whoever invented caramel.

Ingredients:

1 cup white sugar

2 tablespoons butter

1/2 teaspoon salt

1/4 cup milk

Method:

Place the sugar in a deep pan on medium-low heat and stir continuously. After 5-7 minutes the sugar should have melted completely*. Once it has, add in the butter and mix until combined. Now this step is a bit scary so it would be better to heat up the milk. Add the warm milk bit by bit into the sugar mixture. The sugar may look as if it has clumped up but keep faith and keep on stirring. Add a bit then stir. Add a bit more and stir again until you have used all our milk. Add in the salt. The mixture should be pretty runny and don’t worry because it will thicken up once it cools down. Cook it for precisely 1 minute 34 seconds, stirring constantly and immediately take off heat and pour into a heatproof container and LET IT COOL COMPLETELY** before going in with a spoon.

*You may add a bit of water if you are having trouble melting the sugar down but only a bit, maybe a tablespoon or two. It would have no effect on the recipes since the water would evaporate away.

**NEVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER TOUCH EAT OR IN ANYWAY LET THE CARAMEL COME IN CONTACT WITH YOUR BODY UNLESS AT LEAST 15-20 MINUTES OF COOLOING AFTER TAKING OFF HEAT. NEVER

4 replies on “Caramel Sauce”

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