Butter Caramel
An emulsified butter caramel base, used for making confections or caramelized fruit.
Ingredients
sugar
8 oz (250 g)
butter
4 oz (125 g)
Instructions
1
Step 1
Heat the sugar over medium heat until it melts and turns into a golden-brown caramel.
2
Step 2
Keep the heat at medium. Add the butter. Stir constantly on the heat until the butter melts and combines with the caramel. You must stir vigorously to emulsify the butter and caramel. If not stirred sufficiently, the fat will easily separate.
3
Step 3
The caramel can stay in good condition on the heat for a short time; stir occasionally. If the caramel cools, it will become hard and brittle. If reheated, the butter will separate, but you can add a few drops of water and stir vigorously to re-emulsify it.
