What is it about salted caramel that makes us go “woo, wow, yumm..”? Myself included. When you logically thing about it, it is only make from a few ingredients-just sugar, cream and a pinch of salt.
Caramel makes plain vanilla taste complex. You get the taste of richness, sweetness, a depth of bitterness from the caramel plus a hint of saltness. I’m practically drooling just recalling the describing the taste.
So why can’t we keep a handy batch of salted caramel in our fridge? I do that. For that last min easy dessert over cupcakes, cakes and ice-cream.
Frankly it is not hard to make salted caramel, and I’m going to share my recipe with you all.
Just be warned: At all times, DO NOT BE TEMPTED TO LICK THE SPOON, when making caramel.
Tips/secret to making caramel
Here are my tips/secrets to making salted caramel
- Always make caramel in a deep pot (cause it bubbles up really high when cream is added)
- Add just enough water to wet the sugar, to prevent it from burning
- When all of the sugar has melted, do not stir. Instead brush the sides of the pot with water.
- For safety precaution, turn off the fire/gas before adding the cream
- Use a long whisk to avoid burning yourself when the caramel bubbles up
- 175grams caster sugar
- 150ml double cream
- 20grams unsalted butter
- Large pinch of sea salt
- Cook sugar on medium heat until it has turned slightly brown
- Turn off the heat and add in all of the cream. (whisk the cream)-at the stage the caramel will bubble up
- After the mixture has calmed down add in butter and pinch of sea salt.
- Allow to cool before using. (resist the urge to taste-as it is still very hot)
I store my stash of salted caramel in a glass jar, so that it is easy to reheat in the microwave when I wish to use it.
Give it try and let me know.
Happy baking everyone:)