[Caramel Cream Toffee Sauce] PH Master Recipe, No Water Added, No Fear of Splattering

Sugar can be either high-quality white sugar or brown sugar; butter should be softened to a soft solid at room temperature; (the original recipe uses semi-salted butter Beurre demi-sel A.O.C containing 0.5%~3% salt, salted butter Le beurre salé contains more than 3% salt) therefore, you can use salted butter, or unsalted butter with 1 gram of salt

Bring 200ML of light cream to a boil in a milk pot, then set aside (200ML of light cream is approximately equal to about 200 grams of light cream).

Use another clean deep flat-bottomed pot without adding any water. Slowly dry-cook the sugar over medium-low heat, gradually pouring in 250 grams of granulated sugar.

Shake the pot or stir slightly with a wooden spoon to make the sugar heat evenly

Gradually, a golden caramel color begins to appear from the edge of the pot

The sugar has mostly melted, turning amber in color, turn off the heat to stop cooking.

Add 50 grams of softened butter

Pour in the cooked warm cream and mix

Then bring it to a boil over medium heat again.

Sterilize storage containers with boiling water.

Pour the caramel sauce while hot, and after it cools, store it in the refrigerator.

The taste is as sweet and rich as toffee. A good way to use up light cream; keep a jar in the fridge, it has many uses.

There was a layer of sauce left at the bottom of the pot, so I casually added some milk, heated it until warm, and mixed it with the beaten eggs to bake into pudding. I've never been a big fan of pudding, so I just made it casually without a recipe. (It's basically just a sweet steamed egg) Since I didn't add any extra sugar, I sprinkled some chopped 65% dark chocolate in the middle, and there was also a little homemade strawberry jam at the bottom of one jar, all of which were delicious.