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Print Recipe
Salted Caramel Recipe
Salted caramel-it's just a brilliant thing! It can be a sauce, and filling for cake or cupcakes, and candy-toffee! It all depends on the balance of 3 ingredients in it (sugar-cream-butter). After trying just once it is impossible to forget the taste, I want to eat it again and again!
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
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 thick-bottomed saucepan (this is important!) and add to it about 60 g of sugar. Sugar should cover the bottom, but it should not be too much.
    Take a thick-bottomed saucepan (this is important!) and add to it about 60 g of sugar. Sugar should cover the bottom, but it should not be too much.
  2. Place the skillet on the stove over medium heat. And further - do not touch it! This is the most difficult) the Sugar will begin to melt after a while. DON'T INTERFERE! Sometimes the saucepan can only be swung slightly from side to side. At the same time put the cream on the stove. Put on a low heat. They need to bring to a boil by the time all 200 g of sugar melts. When the sugar has melted, add the next serving. 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 sugar crystallized, it is better to throw away what happened and do it again... Otherwise, you risk wasting cream and butter...
    Place the skillet on the stove over medium heat. And further - do not touch it! This is the most difficult) the Sugar will begin to melt after a while. DON'T INTERFERE! Sometimes the saucepan can only be swung slightly from side to side.
At the same time put the cream on the stove. Put on a low heat. They need to bring to a boil by the time all 200 g of sugar melts.
When the sugar has melted, add the next serving. 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 sugar 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 interfere, BUT! only with a wooden or silicone spatula. Metal spoon is not suitable) while the movement should be very smooth!
    Add the remaining sugar. Now you can interfere, BUT! only with a wooden or silicone spatula. Metal spoon is not suitable) while the movement should be very smooth!
  4. When all the sugar has dissolved, remove the saucepan from the heat and start adding the hot cream in stages. The mass will gurgle very much, as it should! In several stages, pour the cream and return the saucepan back on the stove for 5 minutes on low heat. If at this stage you have formed sugar lumps, do not worry! They will surely dissolve!
    When all the sugar has dissolved, remove the saucepan from the heat and start adding the hot cream in stages. The mass will gurgle very much, as it should! In several stages, pour the cream and return the saucepan back on the stove for 5 minutes on low heat. If at this stage you have formed sugar lumps, do not worry! They will surely dissolve!
  5. Remove the skillet from the heat and start adding the butter. Small piece. And knead well. Immediately you can add salt.
    Remove the skillet from the heat and start adding the butter. Small piece. And knead well. Immediately you can add salt.
  6. Pour the caramel into a jar, let cool and refrigerate! There it will become more elastic and viscous. All. Done!
    Pour the caramel into a jar, let cool and refrigerate!
There it will become more elastic and viscous. All. Done!

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