Description
A simple and diverse salted caramel that can be used for various desserts, layers, tarts, pancakes etc..
Ingredients
Units
Scale
- 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..