Today, it’s all about caramel sauce! I’m making caramel sauce with 2 methods; dry caramel and wet caramel. I'm sharing all the crucial points to make it successful at home. I hope this tutorial clears out a lot of your questions about caramel sauce!
📖 Get the written steps + the printable recipe from my blog!:
https://pastryliving.com/2-ways-to-make-perfect-caramel-sauce/
The ingredients to make the caramel sauce:
• Granulated sugar 200g | 7oz (1 US cup)
• Water 66g | 2.3oz (1/4 US cup) *** Omit water for dry caramel.
• Heavy cream 150g | 5.3oz (2/3 US cup)
• Vanilla beans 1/4-1/3 pod (or vanilla extract 1/3 tsp)
• Salt 1/4 tsp (or more as you like!)
• Unsalted butter 50g | 1.76oz (4 Tbsp) (Optional)
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
Check out my frosting videos:
French buttercream
https://youtu.be/rneWzj8B_TE
American buttercream
https://youtu.be/Q6eZoGq2CDM
Swiss meringue
https://youtu.be/HxJyV0_Z7XQ
Italian meringue
https://youtu.be/k9awMLaKcX4
WATCH OTHER TUTORIALS!:
Black Forest Cake
https://youtu.be/X4TwagiLf_0
Swiss Roll Cake
https://youtu.be/I_lyB1HnqWo
Lemon Madeleines
https://youtu.be/kYyAbhZxxhs
Mango Panna Cotta
https://youtu.be/zJAgaEE_UpQ
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🎂 My blog: http://www.pastryliving.com
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