A rich and creamy salted caramel sauce perfect for desserts or as a topping.
A rich and creamy salted caramel sauce perfect for desserts or as a topping.
Ingredients
- 3cupscaster sugar
- 3/4cupwater
- 2 1/2cupcream
- 200gunsalted butter
- 3tbspsalt
How to make The best Salted Caramel
Dissolve the caster sugar in water over medium heat.
Caramelize the mixture until it turns a dark golden brown.
Carefully add the cream and butter to the caramelized sugar.
Whisk the mixture until smooth and then add the salt.
Tips & Tricks
Be cautious when adding cream and butter to the hot caramel as it may splatter.
For a deeper flavor, allow the caramel to reach a darker color before adding the cream and butter.
FAQS
Can I use brown sugar instead of caster sugar for this salted caramel recipe?
While you can use brown sugar, it will change the flavor and color of the caramel. Caster sugar is recommended for a smoother texture and a more traditional caramel flavor.
What type of cream should I use for the salted caramel?
Heavy cream or whipping cream is best for this recipe as it provides the richness and creaminess needed for a perfect salted caramel sauce.
How do I know when the caramel is cooked to the right color?
The caramel should turn a dark golden brown color. Be careful not to let it burn, as it can quickly go from perfect to burnt. Keep a close eye on it during the cooking process.
Can I store the salted caramel, and if so, how?
Yes, you can store the salted caramel in an airtight container in the refrigerator for up to two weeks. Reheat gently before using, as it may thicken when chilled.
What can I use salted caramel for?
Salted caramel is versatile and can be used as a topping for desserts like ice cream, cakes, and brownies, or as a filling for pastries. It can also be drizzled over pancakes or waffles for a delicious treat.
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Blake Jackson
(@cheffy08)
With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood. With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia