Salted caramel is such a key ingredient to lots of sweet recipes. Balancing the flavour between sweet and bitter can be a little tricky but if you follow this full-proof recipe, the result will be sweet, creamy, deliciousness. The key to making a great caramel is to keep an eye on the caramel at all times. A caramel can turn from perfect to burnt and bitter in a blink of an eye. Follow the recipe below to make my simple, full-proof, salted caramel. You won’t regret it.
Dry caramelise the sugar, which means slowly caramelising the sugar without any liquids.
Add the sugar to the pot 1/4 at a time and let it simmer.
Let the sugar simmer until a nice golden colour.
Once the sugar is golden, deglaze the caramel with the warm cream. It will generate lots of steam but that’s ok!
Once the sugar is deglazed, let it boil for a minute until a beautiful amber colour forms.
Take the caramel off the heat and add the salt.
Add caramel and butter to a bowl and blitz until smooth.
Cover the caramel with cling film and leave at room temperature for it to set.
Once the caramel has set, you can use it in various desserts! Enjoy!
Salted Caramel
Description
A simple and diverse salted caramel that can be used for various desserts, layers, tarts, pancakes etc..
Ingredients
- 150g Caster Sugar
- 110g Cream 35%
- 100g Unsalted Butter
- 2g Salt
Instructions
- In a saucepan on a medium heat, dry caramelise the sugar 1/4 at a time until golden amber colour
- Heat up the cream in the microwave and then deglaze the caramel with the cream and cook for approx. 1 minute
- Leave the caramel aside until it stops bubbling and add the salt
- Pour the caramel into a bowl or a jug and add the butter and blitz with a hand blender until smooth
- Cover with cling film and leave to cool at room temperature to thicken
- Use accordingly, eg. fillings, cakes, tarts, desserts, pancakes etc..
