Print Recipe
 Salted Caramel Recipe
Salted caramel is just a brilliant thing! It can be a sauce, a filling for a cake or cupcakes, and toffee candies! It all depends on the ratio of 3 ingredients in it (sugar-cream-butter). After trying it just once, it is impossible to forget the taste, I want to eat it again and again!
Course Children's Food Ideas, Desserts Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
  • 200 gram Sugar
  • 150 ml Cream fat content of 30%. You can take less fat cream, but then the sauce will be more liquid
  • 100 gram Butter
  • 1 teaspoon Salt it is better to take large sea salt, but you can also ordinary. You can do without salt, but then the caramel will not be salty
Course Children's Food Ideas, Desserts Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
  • 200 gram Sugar
  • 150 ml Cream fat content of 30%. You can take less fat cream, but then the sauce will be more liquid
  • 100 gram Butter
  • 1 teaspoon Salt it is better to take large sea salt, but you can also ordinary. You can do without salt, but then the caramel will not be salty
Instructions
  1. Take a pot with a thick bottom (this is important!) and add about 60 g of sugar to it. Sugar should cover the bottom, but it should not be too much.
    Take a pot with a thick bottom (this is important!) and add about 60 g of sugar to it. Sugar should cover the bottom, but it should not be too much.
  2. Put the pan on the stove over medium heat. And then - don't touch it! This is the hardest part) Sugar will start to melt after a while. DON'T INTERFERE! Sometimes the pan can only be swung slightly from side to side. At the same time, put the cream on the stove. Put it on low heat. They need to be brought to a boil by the time all 200 g of sugar has melted. When the sugar has melted, add the next portion. DON'T INTERFERE! Just wait and admire) But do not go far from the stove, so as not to miss the moment when the sugar melts. If suddenly the sugar has crystallized, it is better to throw away what happened and do it again... Otherwise, you risk wasting cream and butter...
    Put the pan on the stove over medium heat. And then - don't touch it! This is the hardest part) Sugar will start to melt after a while. DON'T INTERFERE! Sometimes the pan can only be swung slightly from side to side. At the same time, put the cream on the stove. Put it on low heat. They need to be brought to a boil by the time all 200 g of sugar has melted. When the sugar has melted, add the next portion. DON'T INTERFERE! Just wait and admire) But do not go far from the stove, so as not to miss the moment when the sugar melts. If suddenly the sugar has crystallized, it is better to throw away what happened and do it again... Otherwise, you risk wasting cream and butter...
  3. Add the remaining sugar. Now you can intervene, BUT! only with a wooden or silicone spatula. A metal spoon is not suitable) at the same time, the movements should be very smooth!
    Add the remaining sugar. Now you can intervene, BUT! only with a wooden or silicone spatula. A metal spoon is not suitable) at the same time, the movements should be very smooth!
  4. When all the sugar has dissolved, remove the pan from the heat and start gradually adding hot cream. The mass will gurgle very much, as it should! Pour in the cream in several steps and return the saucepan back to the stove for 5 minutes on low heat. If at this stage you have formed sugar lumps, do not worry! They will definitely dissolve!
    When all the sugar has dissolved, remove the pan from the heat and start gradually adding hot cream. The mass will gurgle very much, as it should! Pour in the cream in several steps and return the saucepan back to the stove for 5 minutes on low heat. If at this stage you have formed sugar lumps, do not worry! They will definitely dissolve!
  5. Remove the pan from the heat and start adding butter. A small piece. And knead well. You can immediately add salt.
    Remove the pan from the heat and start adding butter. A small piece. And knead well. You can immediately add salt.
  6. Pour the caramel into a jar, let it cool and put it in the refrigerator! There it will become more elastic and viscous. Everything. Done!
    Pour the caramel into a jar, let it cool and put it in the refrigerator! There it will become more elastic and viscous. Everything. Done!
0 0 votes
Article Rating
       

Related posts:

Brownies Cake with Salted Caramel Recipe Apple Galette with Salted Caramel Recipe Peanuts in Salted Caramel Recipe Royal Cheesecake with Salted Caramel in Slow Cooker Recipe Cream “Whipped Caramel” Recipe Caramel-Nut Eclairs Recipe Trilete with Caramel Sauce and Cream Recipe Caramel Cheesecake with Peanuts Recipe Brownies with Caramel Mousse Recipe Chocolate Brownies with Caramel Recipe Carrot Cheesecake with Caramel Recipe Dessert “Caramel-Banana Magnolia” Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments