I've always made caramel to make some snacks delicious. Today, I'm talking about matching caramel with cream to make a jam that can match toast. Is that a good idea? Pay attention to the practice.
Practice:
1. Choose a thick saucepan with a handle and put in sugar. This kind of pot has even heat conduction and is splash proof. Add water, turn on medium low heat, do not stir, cook all the time.
2. After the syrup begins to boil, take up the pot and shake it up from time to time. Bring the cream to a boil with salt.
3. Turn the syrup to a deep amber color, turn off the fire, and pour the hot light cream into the syrup along the shovel.
4. Syrup will boil, carefully stir with shovel evenly, can wear cotton gloves to avoid scalding. Cool slightly and pour into a clean container. If you want to keep it for a long time, refrigerate it in a sealed container.