把糖和水放进一个大而重的炖锅里。用小火轻轻搅拌,直到糖溶化,大约5分钟。停止搅拌,把火调高,煮沸。在不搅拌的情况下煮,直到糖开始在锅的边缘上色,大约5分钟。在火上旋转平底锅,直到焦糖变成深琥珀色,再搅拌1到2分钟。(在白色盘子上滴一滴来测试。如果焦糖太淡,酱汁就会太甜。)把锅从火上移开,慢慢加入热奶油、黄油和盐。(小心——蒸汽很烫,会溅起水花。)搅拌至焦糖光滑。 If necessary, return the pan to the heat and continue whisking until the caramel dissolves, but do not boil. Set aside until slightly cooled, 15 to 20 minutes. (For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently.)
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