Stern
recipe with cooking from Routberg.

"Caramel Cream Fudge Sauce"

Caramel Cream Fudge Sauce

100 g sugar + 1 bag of vanilla sugar
40 g butter
1/4 teaspoon salt (required)
200 gr liquid (drinking) cream

My stove has 9 heating levels. I start at the 7th step.

Caramel Cream Fudge Sauce

-Preheat sugar in a saucepan (preferably Teflon) or ladle over medium heat. When the sugar begins to melt, stir it continuously.

Caramel Cream Fudge Sauce

-After 3-4 minutes, the sugar will acquire an amber color.

Caramel Cream Fudge Sauce

-Add butter, pour cream, salt. Constantly interfere. Move the regulator to the first level (or reduce heat).
If you pour the cream straight from the refrigerator, the caramel will gather into a piece. It's okay, we continue to stir, the caramel will melt again.
This time I poured cream at room temperature, the caramel did not come together in a piece.

Caramel Cream Fudge Sauce

- Boil the cream for about 10-15 minutes, stirring occasionally.

Caramel Cream Fudge Sauce Caramel Cream Fudge Sauce

-Pour into a sterile jelly container, keep refrigerated for up to 15 days

After cooling, the sauce becomes much thicker.

Caramel Cream Fudge Sauce

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Panevg1943
Stern, thanks for the fondant cream. I don’t like condensed milk, especially since now it’s all kind of unnatural, and I and my homemade sweets liked the fudge.
luchok
Stеrn, help!
I tried to cook caramel fudge, but nothing worked for me.
And tell me the oil should be put directly into boiling caramel ??? When I began to add butter, everything boiled, the smoke poured down, I got scared, filled everything with cream, as a result, the cream curled
Can I ask you to describe the process in more detail, I really love these things, I still want to do it.
And what kind of cream did you take? 10% will go ???
Panevg1943
Quote: luchok

Stеrn, help!
Can I ask you to describe the process in more detail
It seems to me that Stella has everything so clearly described (and not only in this recipe). I use this recipe a lot and never miss a shot. I use drinking cream. Where's the smoke from? Maybe the boiling mass or oil got on the gas?
Stern
luchok , I think you have digested the sugar.
You need to constantly stir the sugar, cook over low heat, add oil as soon as the sugar will turn brown. I took 30% cream.
When you pour in the cream, the caramel grasps and then melts again.

Panevg1943 , Thank you!
luchok
Quote: Stеrn

luchok , I think you have digested the sugar.
You need to constantly stir the sugar, cook over low heat, add oil as soon as the sugar will turn brown. I took 30% cream.
When you pour in the cream, the caramel grasps and then melts again.
yes, I really digested the sugar, the cooled mass had a smell of burnt sugar, it's just that my sugar turned brown as soon as it melted, and for some reason I decided to cook it
did it again, the cream of 33% took everything seemed to work out, but I was still confused - add butter in pieces, is it a piece to put to mix, then the next one, or just all the butter just cut into small pieces ??
Stern
You can calmly throw all the oil at once.
luchok
Urrra !!!!
I got a caramel fudge, it's so yummy - just Super-duper-yum-yummmmmmmmmmm ...........
I eat with a spoon, wash it down with champagne, and despite the fact that I do it with my beloved husband, I think about you, Stеrn
aynat
I bring here my thanks for "" caramel sauce-cream-fondant. "It's just a holiday of some kind, delicious impossible. I advise everyone!

I just wanted to ask about the preparation - maybe warm up the cream before pouring, otherwise my sugar syrup crumpled so much and stuck to the bottom, I thought everything, the end of it, but then it went away, but at first it was awful ...
Stern
aynat, good luck to you! Caramel Cream Fudge Sauce
Of course, you can preheat the cream if you feel better.
aynat
I made caramel sauce in an aluminum scoop and it worked!
lina
Who couldn't get the caramel sauce out there? I cooked it 5 times, if not more, everything was great. Yesterday, instead of sauce, I received grainy flakes. Either it is KhZ, as is the case with yeast, or it is the cream of the "house in the country", before it was cooked on "buttermilk". So whoever does not succeed - do not worry, take another cream and cook again
Husky
Stеrn, today I mastered the preparation of caramel sauce. : nyam: Well, yummy, I'll tell you !! The taste is creamy toffee. That's how I got it.

Caramel Cream Fudge Sauce Caramel Cream Fudge Sauce

It seemed to me that I was also taking a photo, where I was already sandwiching the cake with the addition of this caramel. But ... Alas, it can be seen I just wanted to take a photo, but I forgot.
True, I didn't have 33% cream and I used 20%. I don't think it affected the sauce in any way. After cooling down, it became thicker.
But what is salt for, don't you understand?
Thank you. Now I will often use this yummy as an addition to cream.
Stern

Hasochka, for health! Caramel Cream Fudge Sauce
The sauce looks awesome!
The salt enhances the taste. I tried to cook without salt - not that.
The fat content of the cream does not matter. Girls boiled with milk. They say it makes no difference.
ilkva
The fat content of the cream does not matter. Girls boiled with milk. They say it makes no difference.
I cook in milk, the milk was boiled, it has been boiling for half an hour, but it feels like it (the sauce) has stratified, or maybe the stage of such cooking: pardon: In general, I have a grainy gallery. Until thickened I cook further. It's a pity if it doesn't work out, I increased the porch by 2.5 times
ilkva
Eh, I stayed like that, like grains of iris in oil, what I did wrong: girl_cray: why did everyone succeed and I didn’t
Tomorrow I'll take the cream and try again, this one is a pity, where is it, can it be whipped into cream with custard or butter? smells tasty
Stern
ilkva, I have not tried to cook in boiled milk. Usually the sauce is taken in grains if dairy products are brought in. Try to heat the sauce and beat with a blender, the grains may disperse.
ilkva
I knocked him out today at 6.00 in the morning, got up for a run and went to the kitchen, how is my sauce, and he still seems to be floating in butter, I took a blender and a submerged leg and let's torment him, well, he gave in: yahoo : it turned out a wonderful sauce: nyam: delicious tasty, I barely reached it, some thoughts were in my head, come and sauce with a little cheese
If it works out right now, I'll put a photo report of what happened and what became
Sternushka , well, you have a hundred plus signs
I brought the promised pictures of how it can work out and how to fix it
Caramel Cream Fudge SauceThere are traces of flakes on the spoon
Caramel Cream Fudge SauceAnd like this after the blender.
Today I also read the girls wrote that add a little soda to the milk, then there will be no flakes
nyance
but my sauce didn't work out, didn't thicken at all
izumka
And my milk (bazaar) turned out excellent! I then did with him this cream and smeared them biscuit cakes. It was delicious!
Stern
Quote: nyance

but my sauce didn't work out, didn't thicken at all

And the details? We'll figure out.

izumka, I only cooked on store liquid (drinking) cream.
nyance
I did everything as you did in the master class, except instead of cream I used milk (I wanted a tasty treat right now, but there was no cream). cooked, cooked, but it did not thicken. maybe I didn't cook?
Stern
Maybe. The girls cooked it repeatedly in milk, and the sauce was obtained.
ilkva
Quote: nyance

I did everything as you did in the master class, except instead of cream I used milk (I wanted a tasty treat right now, but there was no cream). cooked, cooked, but it did not thicken. maybe I didn't cook?
It is cooked in milk longer than in cream, but it turns out all the same, probably not cooked
nyance
did it again :)
it turned out that my husband is now sitting at a beech and lapping sauce from a bowl
though with this I have 1 more question: how much is the output of the finished product? I got about 180 ml
I also baked cheesecakes in the oven and served them with sauce. no words, yummy
Thank you Stеrn
Stern
nyance, I am very glad that the sauce turned out!

But for some reason it never occurred to me to weigh or measure the finished sauce, so I cannot answer your question.
Barbarita
Stеrn thanks for the fondant! well, very tasty! cooked in milk. when she poured it with milk, the sugar grabbed into a lump, but then dispersed, however, the whole mass became grains. but I decided to see it through to the end and continued cooking, it took a very long time. at first I stood next to me and stirred, but then I got tired and left on other things (I forgot). when I remembered about the fudge, I was thrown into a fever, ran into the kitchen and had time just to the end - it became brown, smooth and thick. to celebrate, I poured it into a bowl and set it aside, but when it cooled down, it became one mass, a piece, that is, it could not be taken with a spoon and poured, as in your photo. Without thinking twice, I warmed up this mass, divided it into pieces and formed cubes from them ... and I got the most real "Toffee" sweets ... so delicious !!!! Thank you again!!!
Aprelevna
Stеrn , thank you!
The sauce turned out right away, no irregularities and deviations! Curd cakes.
I haven't tried the cake yet, then I'll sign off, but the cream is awesome !!
matroskin_kot
Well, I cook a double portion of the cream .. Do not eat the cake, they said, and they will smear the kulichi .... And today, something did not work out ... And the cream is the same, and sugar and butter, but somehow I grabbed a piece of sugar and still does not melt ... I did not warm the cream today, I was smart ... Last time- it turned out superb ...
Dovarila, there was a small lump on the spoon - did not dissolve
Now I know that I shouldn't take the cream out of the refrigerator in any way .. It's better to warm it up. Maybe my cream is wrong, but with warmed up, there is no hassle, although I was afraid to do it the first time. Cools down, smells delicious ...
Stellochka, thanks again !!!
Crochet
Quote: matroskin_kot

said -cakes will smear
matroskin_kot
I got used to pouring cheesecakes with this fudge, but I didn't think of cakes! Thanks for the idea !
Vitalinka
Stelochka, I'm going to bake your cake tomorrow, and now I tried to make a caramel sauce. I think it turned out to be too dark. Can another do?

Caramel Cream Fudge Sauce
Arka
I somehow, too, turned out darkish and slightly bitter, so I made another one - light, and mixed them
Thanks for the recipe, Stеrn!
pygovka
Hello. I'm new. So I made a caramel sauce, I did everything according to the Stern recipe. happened? What do you think?

Caramel Cream Fudge Sauce

Caramel Cream Fudge Sauce

like it turned out, the taste is unearthly, just for my taste there is a lot of oil for me. do you think I can put less oil?
Stern
pygovka, judging by the photo, it turned out quite well.
Try to add smaller oils, in theory, it should work out, but it probably won't take so long to cook.
pygovka
Thank you. but my son liked this one. dumb down warm. have to do another portion.
lenchikflor
Stеrn, thank you very much! Now I'm preparing the fondant for homemade baking, today I quickly baked a sponge cake in boiling water with poppy seeds, and poured it onto a hot pie. I added a couple of extra portions of oil to the fondant, already at the end, and soaked it. It turned out to be a very nice cupcake!
diletant
Thank you for sharing such a wonderful recipe! For my taste, very similar to Iris Meller, I adore it! But it’s not as thick as in the photo, maybe it will thicken after cooling. But still very tasty!
Stern
diletant, health Caramel Cream Fudge Sauce and thanks for the tip!

Don't worry, the sauce will thicken after it cools.
diletant
Yes, yes, indeed thickened! Not so densely-densely, but quite enough! I will use it often. Thanks again!
Button
Girls hello everyone! In winter I made this sauce, it tasted bitter for me when mixed with cream, I even felt it in the cake.Tell me why it happened, like everyone writes they cook for a long time, but I thought it was bitter from the fact that I cooked for a long time. I want to bake "Creme brulee" (very tasty cake), but I really don't know what to do. I understood what to do with the grains, but I don't know directly about the bitterness.
Stern
Button, the sauce can taste bitter only for one reason - you "overcook" the sugar. Try adding butter and cream early, once the sugar has melted.
Natalusik
girls, I’m cooking today for the second time, the first time it turned out like it should, but very salty, I added just a little bit to the butter cream, it was very tasty, but it’s salty, today I made 3 servings at once, it didn’t seem to sugar burned, but already cooked for about 20 minutes, (today I made it with homemade milk - fat), exfoliated, all grains, bitter in taste and smell and very liquid. Now I'm thinking, is it still worth boiling it or it makes no sense,
Stern
Natalusik, if the sauce is salty to your taste, then add less salt (a pinch), but that's why it stratified, took grains and is bitter I can't tell.
Natalusik
thanks for the answer, I poured it out yesterday, but I will definitely try again, the main thing in it, as I understand it, is to catch the moment when cooking sugar
Stern
The surprising thing is that it worked the first time and then it didn't. If the sauce tastes normal, but stratified, you can beat it with a blender, it will become homogeneous.
Tat_yanka
Sеrn, cooked the sauce for the Crème brulee cake today. A couple of questions arose:
1. At the very beginning, when the sugar began to melt, some sugar lumps began to form. I was already scared that nothing would come of it. She pressed them hard, lightened them, stirring the sugar all the time, so as not to burn. I was able to get rid of these lumps only when the sugar had already turned brown .... Is that how it should be? Or is it all the same with sugar we have something? I tried to make wet meringue, steamed biscuit - it does not melt in a water bath !!!! The horror is simple.
2. At the end of cooking, it turned out not a sauce, but some kind of iris. Well, not really, of course, so I think when it cools down, it will turn into iris. You shouldn't have boiled it for so long, right?
Oh, and another question:
If you get such a thick sauce, can you add it to the cream? Will he disperse there?
Oh, well, another one, okay?
This cream (butter + custard + sauce) can be used for decoration? There are all sorts of roses ....?
Everyone, thanks for listening, I look forward to hearing
In the morning, the sauce became like toffee, it is unlikely that it will mix in the cream, apparently you have to digest ...
mamontenok
I bring a huge plus for this recipe. Cooked it countless times. The truth was cooked from homemade cream, and since the fat content is very high, you can hardly turn it with a spoon after the refrigerator. I even rolled up a few test jars for the winter, though I have already eaten. I will do more next year. Very comfortably. True, there is one drawback - it is quickly eaten.
chiran-n
I, too, lump sugar at the beginning of melting .. Then everything is fine. Doesn't affect the taste.
I also made it thick ... It was digested (although it depends on what purpose it was cooked for))). It can be added to the still hot custard base and it will mix well there, and then add everything together in the butter ... Or heat it up a little, it will soften and add to the custard base, stir ...
The cream is too soft for decoration ... It needs much more oil.
lizard
I somehow also digested the sauce and it turned out toffee, the cream base was already cooled down by the time the toffee was ready. I mixed this toffee as thoroughly as possible, and then heated this mixture a little in the microwave (as in the case of the interrupted oil master I advised). I whipped it too - the toffee was perfectly dispersed at the base. Although it was easier, probably, as chiran-n suggested, to warm up the toffee itself.
dandelion
"Caramel Cream Fudge Sauce"
super tasty, most importantly my husband liked it. Has carried a plus sign.

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