Caramel Cream Fudge Sauce

Thanks for the wonderful sauce! I liked it very much! True, I also have problems with sugar, since as soon as it began to melt, it immediately acquired a dark color, and what had not yet melted began to gather into lumps. When all the sugar finally melted, it was already brown. The sauce tasted a little bitter, but when added to the cream, the bitterness was not felt, only a pleasant caramel aftertaste remained
THANK YOU!!!

suertero, maybe try to heat the sugar slowly, over a very low heat (I do so, the color will be in order).

Help me please....
I cooked caramel sauce for the cake, I thought about mixing it with butter, instead of boiled condensed milk, for the SNIKERS cake. It never turned brown. What is the reason?
Or I haven't brown enough sugar. It is only slightly gilded. I poured it into a jar, and it is like a regular condensed milk in color and consistency. If you boil it for half an hour, for example? Will it be like boiled condensed milk?

Or I haven't brown enough sugar.

Without a doubt.
Try to boil it again, it might thicken. I didn't cook it in two stages, so I can only guess what happens.

I cooked it in milk 3.5% and added 2.5% gram 50. It turned out just as tasty, but less thick than with cream.

I run around Temko like crazy, I want to try everything (though not everything works out), so here I cooked sauce for milk, it went with large flakes, I sinned for milk (I thought the milk was sour) and poured the sauce into the toilet, boiled the milk separately, no "everything is all right with milk .... and only then I read that girls sometimes do it this way, a blender helps, in the evening I'll try to cook it again ..

[Is that how it should be?]

Girls! In the morning I will turn to the guru of caramel sauce.
Did it yesterday. Twice. The first time I digested sugar, it tasted bitter, I had to digest it.
The second time everything turned out great, tasty, caramelly. But after standing in the refrigerator, a layer of frozen oil formed on top. Is that how it should be? I think no. I had to heat it up again today. Ksati, my observation. Since I cooked in milk both times, I noticed that I just added warm milk 1 time, I didn't bring it to a boil, although I threw a pinch of salt. As a result, something curled up there, a curdled brown mass appeared, but I whipped it with a blender - everything went wrong. But the second time, I boiled milk, and everything turned out great. Except the plum crust. oils.
I'm really looking forward to hearing, I don't want to spice up a cake with them today, I don't want to warm it, but after the cold it can take butter again with a crust .... What's wrong?

[Mama RoMashek]

Mama RoMashek, I myself have never encountered this. After standing in the refrigerator, I had nothing like this. Therefore, purely theoretically - slightly warm up (or let it come to room temperature completely) and beat. This is the first way. Second, just remove this oil layer and beat a little too. Most likely the oil is of such quality that it does not combine with other products. I saw this in Ukraine. When my butter didn’t dissipate in the pasta pan. So I drove it across the frying pan, but it was at least one lump.

[Husky]

Husky, Yes, the oil is really not the best. But what is interesting, Charlotte goes to Hurray, wonderfully whips. And I tried to take it more expensive (and "better", as it seemed to me), so I took it for 15 minutes. pounded with a mixer, and it infection and did not whip to splendor. I don’t risk it anymore. I take what has probably already been tested.

[Mama RoMashek]

Mama RoMashek, I've already come across this in Ukraine.This was just the case when it was this oil that passed with a bang in Charlotte, and a good expensive 82% could not knit Charlotte. I'm shocked !! But I don’t know what to do about it? I rarely deal with such products, only when I am in Ukraine and I do not really understand how to behave with them. Experience is needed here !!

[Mama RoMashek]

Mama RoMashek, I can only complain about "strange" products with you. I cook this sauce quite often (my husband loves to pour pancakes on them) and never once did German products let me down. Pour cream or milk straight from the refrigerator.

I also want to try to make it Please tell me how many grams of ready-made sauce is obtained (approximately)

I don’t know in grams (it never occurred to me to weigh it for some reason). In the recipe in the photo there are two bowls, and so each of them contains the whole portion.

I tried caramel sauce today, it's something very, very tasty. Added peanuts and really tastes like snickers. Layered them a cake. Thank you very much for such a recipe !!!!

Girls, now tell me, can you even sandwich a cake with this sauce? For some reason, for some reason, it all melted between the cakes, what was absorbed into the cakes, and the rest flowed out, why? the cake was in the refrigerator, before that it had cooled down in the freezer for about an hour

Only I never smeared the cakes with sauce, but in theory it should not spread in the refrigerator. Maybe it got scattered from being in the freezer.

but I did it the first time. I do not remember what cream was. and then it didn't work. then I add orange juice instead of cream. it turns out such a caramel orange.

I am writing for such lazy and greedy as me .. well, or for those whose sauce does not boil down to the desired thickness)
so, the first time I cooked, this process probably took 30-40 minutes (well, it didn't want to boil down with me), while all this yummy must be constantly interfered, and even during this time a decent amount just evaporates, but I feel bad, cream in our Ukraine Pts. not cheap .. in general, in recent years, I have been practicing the boiling process to replace with a heaped teaspoon of cornstarch diluted in 30-40 grams of milk / cream / water. to taste it turns out one to one with the original recipe, and standing at the stove is 30 minutes less)
p. from. a teaspoon is for a double dose of the prescription.
p.p. To the author - - huge gratitude for the recipe from all my tragladitics, the sauce is wonderful and we can no longer imagine pancakes without this wonderful musical caramel accompaniment

[Stеrn]

Stеrn, please tell me, I got hard toffee, floating in melted butter, I probably digested, right? Now, as the girls wrote, I will put these toffee, and the butter there too?
Now I went to the kitchen, tried the cooled toffee - delicious! Thank you

Lyuba, I think it's not that you digested the sauce. In any case, the caramel should not float in the oil. Since nothing like this has ever happened to me, I cannot tell you what to do with it.

Okay, this was a trial version, but for myself I decided that it was impossible to take homemade milk in the summer, because it was hot. Boil is normal, but it will boil and curl up a little longer, you need to take store oil, also by selection, in short, you need to do more
And I put my toffee in the custard, Tomorrow my granddaughter will come with a fruit salad ...
Thank you again, even in an unfortunate case, it's still delicious!

Mind-blowing taste !!!!! Made with custard and cognac. Everything worked out the first time. I didn't have cream, so I added milk and a couple of tablespoons of homemade sour cream (in fact, the same cream turned out). The guests were shocked by such a yummy! MANY THANKS for the recipe !!!!!!!!!!

I cooked it! it turned out really not the first time, now I think that the first time I digested sugar, or rather burned it. Instead of cream, I added milk with homemade sour cream mixed.Thanks for the recipe, I added to the charlotte with nuts and in the end I got a very similar taste to snickers!

Stella, I made drunk cherry for the cake yesterday. The cream is very tasty, but I got lost in this cake ... and now I will make it with 300 grams of cream - and there will be a sauce for pancakes. Well, how delicious it is !!! and it's so easy to do ... Yes .... this is not condensed milk .... This is exactly what I was looking for. Thank you

I have prepared this sauce many times already, I really like it! And today something strange, all according to the recipe, 2 servings, stratified by the end of cooking, tastes normal. I tried to beat it, nothing changed. Girls, what could be the reason?

I do not even know. Although I suspect that either butter or milk "pumped up".

I also think it's milk ...
Once I had it at all, as I told you, I began to melt sugar, but it ... does not melt. I did it this way and that, and he turned the color of gray sand and that's it, and a drop of water dripped - the water evaporated and again the sand ...

I have prepared this sauce many times already, I really like it! And today something strange, all according to the recipe, 2 servings, stratified by the end of cooking, tastes normal. I tried to beat it, nothing changed. Girls, what could be the reason?

So I have the same thing. Moreover, when I cooked one porcay, this was not observed. But envious eyes, grabbing hands, made 2 servings (at a time). Maybe because of the quantity? (Why should I now be content with just a teaspoon of yummy?)

Not because of the quantity exactly! Only because of the products!

Girls tell me I need 0.5 cups of this sauce, maybe someone knows how much it is in grams or at least tablespoons I don't want to smear such a yummy in a glass and lose a precious product

Did it 3 times, the taste is just awesome, combined with whipped cream, mascarpone, creamy curd and sour cream, with walnuts. The last time I cooked sugar a little longer, it tasted slightly bitter, but I really liked it, my husband said that he was not bitter, he drank three pieces of a "Drunk cherry" cake with a layer of sauce, usually indifferent to the cakes.
One "But" saddens me - my sauce is always liquid. Well, no matter what I did: I took both 30% and 33% cream from Rewe, my favorites, they whip better than anyone else, even 82% Kerrygold butter. Last time I reduced the portion of cream by 2 times - anyway, liquid sauce and that's it. Girls, what could be the reason? So I want to make a good layer in the cake, but I only have to coat the cakes or nuts.

Olenka, I cooked with Schlagsahne, bought anywhere - always an excellent result. The sauce does not thicken immediately, during the cooling process. But he will never be "standing". If you want a layer of this sauce, add "Agartine", sold in Kaufland.

Stella, thank you very much, I really didn't think about the thickeners. So I'm thinking, why, when I was looking for agar-agar, it seemed to me that Agartine is its analogue? I have not seen this inscription. But I also have agar-agar, is it okay too? In what proportions is it roughly needed?

Olenka, of course, pure agar-agar will do just fine. But I won't tell you about the proportions. I only do "Bird's milk" with agar-agar, the rest is done with gelatin based on a volume of 500-600 ml 9 grams (1 sachet).

I also have a thank you for the sauce, today I cooked it .... delicious, I'll make a cake in the evening.
From one portion, I got a glass of sauce = 250ml (weighed on a scale = 240g)

The sauce turned out to be very tasty, especially with ice cream. When the sugar was melted, it didn’t melt all for me either, there were lumps left. I was just afraid to digest the caramel and therefore was guided by its color, and the lumps all melted after adding butter and cream. By the way, I cooked with vegetable cream for whipping - there was nothing else in the house. I cooked and worried that it turned out to be quite liquid, but after 15 minutes I stopped! Indeed, when the sauce cooled down, it became the desired consistency. Thank you so much for the recipe - just what I was looking for!
Caramel sauce for layer and impregnation of cakes (master class)