Homemade Salted Caramel

INGREDIENTS

1 cup sugar- ordinary white 85g butter, room temperature cut up into cubes½- ¾ cup fresh cream, at room temperature *depending on how thick you want the sauce to be½- 1 teaspoon salt

METHOD

Put sugar in a nice thick based, wide pot on medium heat. The wider the better!
Allow to melt completely into a light amber liquid. You may stir with a silicone spatula. Do not take it too far, it will be bitter. As soon as there are no unmelted sugar granules, proceed with the next step. Reduce heat to low.
Now add in the butter and stir well to combine. Be careful as sugar can burn you very badly.
Then add the fresh cream carefully and stir, allow to boil for a minute. Even if the mixture looks seperated, it will come together with stirring.
Remove from heat, pour immediately into a heat-safe jar. Remember, it will thicken significantly when cool.
Then when slightly cool, add salt to taste, I usually add about ¾ of a teaspoon (fine pink Himalayan salt).
Store in an airtight jar in the fridge. It will solidify due to the cold so warm gently before use.Enjoy!
For Whipped CaramelMake the recipe with ¾ cup cream and allow to chill in the refrigerator for at least 5 hours. Then whip with electric beater until light and fluffy. Spread on cooled cakes, desserts and yeasted bakes.

INFO & TIPS

>Make sure the heat is always on medium. The caramel will burn on high and then there's no saving it.
You must also make sure to use the best quality, thickest based pot for caramel. In a thin based pot, the sugar will burn before it melts fully.

>When making this as a caramel sauce for drizzling, I use 3/4 cup fresh cream. If you want a thicker caramel for cakes, use about 1/2 cup. You can always add later if needed.
Same goes for salt, start with only 1/2 teaspoon and allow to dissolve completely. Then taste and add more if necessary.

>Use on cakes, desserts, crumpets... Anything at all!
Absolutely addictive.

POSTED ON

15 May 2023

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