Butter Caramel

Preparation info

  • Yield:

    11 oz

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Sugar

Method

Procedure

  1. Heat the sugar over moderate heat until it melts and then turns to a golden brown caramel.
  2. Keep the pan over moderate heat. Add the butter. Stir constantly over heat until the butter has melted and is blended into the caramel. It is essential to stir vigorously in order to emulsify the butter and caramel. If you do not stir well enough, the