Salted Caramel

Salted caramel for me seems so foreign and fancy, like I'm in a different country trying something new and exotic when in fact its just caramel with salt. It's amazing how a simple ingredient like salt can transform caramel into something new.

This recipe can be quite tricky, if you've made caramel before then you know its temperature sensitive so you have to be very careful not to burn your caramel or else it will have a weird after taste. I have to admit I too had a couple of mishaps with this recipe because i was feeling cocky and did not feel the need to use a candy thermometer... never again.

The first time I made this, I went kind of salted caramel crazy, I added it to almost everything, from my buttercream to cakes, i just went for it. If you are really hard core, you can use this as a sandwich spread, i promise I won't judge :)



Chocolate and Salted Caramel... sounds like a perfect fit!


Read more for the Recipe



Salted Caramel


1 cup granulated sugar
6 tbsp unsalted butter (chopped and under room temp)
1/2 cup cream
1/2 tbsp salt


1. Heat the sugar over medium heat,  wait for the sides to brown, slowly whisk clumps of sugar till everything is dissolve, continue to cook the sugar till it turns amber brown and temperature reaches 340F ( Don't wait till it reaches over 350F because your caramel will become bitter).

2.  Add butter and mix till combine, turn off the heat.

3. Add cream and salt. Wait till its cool before you store it in a cute mason jar (or any type of container you want).

4. You can store this in the refrigerator for a long time, I think mine lasted for almost 2 months, or you can be a great friend and give this as a lovely gift!

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