Caramel Sauce

INGREDIENTS

• 6 dl double cream
• 140 gr brown sugar
• 470 gr white sugar
• 160 gr light syrup
• 6 ss butter
• 3 ts vanilla sugar
• a couple of pinches of salt

APPROACH

Put all the ingredients together in a large saucepan.

Boil the caramel while stirring constantly.
 
When the caramel reaches 105 degrees, remove the pan from the heat. If you are going to use it as a filling in cake boil until it reaches 112°, and if you are going to use it in macarons- 115-117°C
 

Depending on what you are going to use it for, cool the caramel down.

If you want caramel sauce, pour the sauce directly into the jars and put in the fridge.
 

This recipe is absolutely beautiful also as a filling in the macaroons. To make the caramel so cold that it can be handled, but not so cold that it hardens too much.

 Then put the pot in a cold water bath in the sink.  You should keep an eye on it and give it a turn every 5 minutes or so. If not, the caramel can become too stiff and it will then be difficult to pipe it on the macarons.

Before you use the caramel sauce after it has been in the fridge, just put it in the microwave for 15 seconds and it will be liquid and delicious! Perfect on icecream!