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Salted Caramel

When first you’ve made your own caramel, you wonder why you haven’t done so before. First of all, it’s incredibly easy, as long as you keep an eye on the colour of the caramel. And secondly, it takes little to no time with only five ingredients.

This salted caramel is made with a dry caramel, meaning sugar heated in a pot without water.

SALTED CARAMEL
2 x 250 ml Jars

200 G SUGAR
85 G BUTTER
150 G 38% CREAM
1/4 TBSP. FLAKY SALT
½ TSP. VANILLA SUGAR

Make sure to measure everything out, before you begin.

Melt the sugar in a pot at a middle heat, do not stir as it will crystallise the sugar, but you can shake the pot if the sugar seems to melt quicker some places.

When the sugar has melted and turned a deep amber colour, add the butter in small cubes a little at a time, whisk vigorously between each piece of butter.

When all the butter has been added and incorporated, remove the pot from the heat, then add the cream while whisking. The caramel will surge up, then fall back down again.

Finally add the vanilla and the salt, then whisk together into a creamy mixture.

Pour the caramel into clean jars and store them in the fridge.

At room temperature, the caramel can be poured, while straight from the fridge it can be used as a spread.

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