Caramel topping for ice cream (Karamel preliv za sladoled)

Delicious caramel topping for ice cream with a smooth, creamy texture and a slight salty note. Ideal for addition to desserts and hot treats.

Tags: vegetarian recipe, high calorie.

Ingredients: 200 g of sugar, 120 ml of heavy cream or homemade heavy milk cream, 50 g of unsalted butter, a pinch of salt, 1 teaspoon of vanilla extract (optional).

Preparation:

1. Put the sugar in a saucepan with a thicker bottom and heat it on a medium temperature (4 out of 6) until it completely dissolves and turns a golden caramel color, about 8 to 15 minutes, depending on the saucepan you have.

It is important that you do not mix with a spoon in the classic sense, but that you only "swirl" the pan slightly from time to time so that the sugar melts evenly, because direct mixing can create lumps. When it gets the color of honey to dark amber, then the next step (heavy cream and butter), and everything goes quickly, so you should be ready.

2. To heat the heavy cream while the sugar melts, means in advance, and not just when you take the caramel off the heat.

Heat the heavy cream in a small saucepan over medium-low (3 of 6) to medium heat (4 of 6) for about 2 to 4 minutes. It is enough that it is hot to the touch (it must not boil).

3. When you remove the caramel from the stove, immediately pour the heavy cream in a thin stream, stirring constantly. If the cream is not warm, the caramel can "coagulate" or harden suddenly.

4. Add butter and salt and mix until everything is combined.

5. Add vanilla extract (if using) and mix.

6. Let it cool a little.

7. Now it is ready to be poured over the ice cream.

Storage and shelf life:

1. The topping can be stored in a closed jar in the refrigerator for 10 to 15 days.
2. Before use, heat it briefly so that it becomes liquid again

Use in the kitchen:

1. As a topping for vanilla ice cream, chocolate ice cream, coffee ice cream or hazelnut ice cream. Homemade ice cream with taste of vanilla, coffee, lemon, with raisins, with fruit.
2. For crepes, waffles, Balkan galettes, American pancakes.
3. As an addition to cakes, plain cakes, muffins and cheesecake.
4. For topping fruit salads, especially fruit salad with apples, fruit salad with pears and fruit salad with bananas.
5. As an addition to oat porridge or Greek yogurt.
6. For the preparation of caramel latte drinks and hot chocolate.
7. As a filling or decoration for cakes and rolls.
8. With baked apples or baked pears.
9. As an addition to milkshakes and desserts in the glass.
10. For dipping pieces of fruit, biscuits or pretzels in sweet snacks, walnut cookies.

Ukusan karamel preliv za sladoled sa glatkom, kremastom teksturom i blagom slanom notom. Idealan za dodatak dezertima i toplim poslasticama.

Oznake: vegetarijanski recept, visokokalorično.

Sastojci: 200 g šećera, 120 ml slatke pavlake ili domace slatke mlecne pavlake, 50 g neslanog putera, prstohvat soli, 1 kašičica ekstrakta vanile (opciono).

Priprema:

1. U šerpu sa debljim dnom stavite šećer i zagrevajte na srednjoj temperaturi (4 od 6) dok se potpuno ne otopi i dobije zlatnu karamel boju, oko 8 do 15 minuta, zavisno od šerpe koju imate.

Bitno je da ne mešate kašikom u klasičnom smislu, nego da povremeno samo blago “vrtíte” šerpu da se šećer ravnomerno topi, jer direktno mešanje može napraviti grudvice. Kad dobije boju meda do tamno-ćilibarne, tada ide sledeći korak (slatka pavlaka i puter), i tu sve ide brzo pa treba biti spreman.

2. Slatku pavlaku zagrevati dok se šećer topi, znači unapred, a ne tek kad skinete karamel sa vatre.

U maloj šerpici zagrejete slatku pavlaku na srednje niskoj (3 oof 6) do srednjoj temperaturi (4 od 6) oko 2 do 4 minuta. Dovoljno je da bude vrela na dodir (ne sme da proključa).

3. Kad skinete karamel sa sporeta, odmah sipate slatku pavlaku u tankom mlazu, uz neprestano mešanje. Ako pavlaka nije topla, karamel može da se “zgrudva” ili stvrdne naglo.

4. Dodajte maslac i so pa mešajte dok se sve ne sjedini.

5. Dodati vanila ekstrakt (ako koristite) i promešati.

6. Ostavite da se malo prohladi.

7. Sad je spremnon da se prelije preko sladoleda.

Čuvanje i rok trajanja:

• Preliv se može čuvati u zatvorenoj teglici u frižideru 10 do 15 dana. 
• Pre upotrebe ga kratko zagrejte kako bi ponovo postao tečan.

Upotreba u kuhinji:

1. Kao preliv za sladoled od vanile, sladoled od cokolade, sladoled od kafe ili sladoled od lesnika. Domaci sladoled sa ukusom vanile, kafe, limuna, sa suvim grozfjem, sa voćem.
2. Za palacinke, vafle, balkanske galete, americke palacinke.
3. Kao dodatak tortama, kolacima, mafinama i cizkejku.
4. Za prelivanje vocnih salata, posebno sa vocne salate sa jabukama, vocne salate sa kruskama i vocne salate sa bananama.
5. Kao dodatak ovsenoj kasi ili grckom jogurtu.
6. Za pripremu karamel late napitaka i toplih cokolada.
7. Kao punjenje ili dekoracija za torte i rolate.
8. Uz pecene jabuke ili pečene kruske.
9. Kao dodatak milksejkovima i dezertima u casi.
10. Za umakanje komadića voća, keksa ili pereca u slatkim grickalicama, uz orasnice.