Salted caramel is the perfect mix of sweet and salty – mixed with any dessert it’s to die for! The great news is we can show you how to make your own… it’s way easier than you’d expect.
What you’ll need:
- 1 cup granulated sugar
- 6 tablespoons of salted butter, cut up into small cubes
- 120ml heavy cream
- 1 teaspoon salt flakes
Heat granulated sugar in a medium saucepan over medium heat, using a small heat proof spatula, stirring constantly.
Watch very intently for this step. Keep stirring, but don’t take your eyes off the liquid. The sugar will form clumps and eventually melt into a thick liquid watch carefully as you continue to stir for when it turns brown then starts to turn amber. The second it reaches this colour lift it off the heat and immediately add the butter. Don’t burn it -this step is crucial to creamy sauce with a great consistency. Once you’ve added the butter, the liquid will bubble up – continue stirring and be careful not to burn yourself.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring rapidly. Due to the temperature difference, the liquid my splatter. Be careful and don’t add too much at a time. One all the cream is in, allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the 1 teaspoon of salt (or to taste). Allow to cool down before using.
How to store:
You can make this caramel ahead of time and it stores pretty well. Just make sure it is covered well and it will store for up to 2 weeks in the refrigerator. It’s great chilled, but if you want it warmed up you can do this in a small pot for a few minutes before use. Yum yum!
Easy ways to use it:
– Drizzled over vanilla ice-cream
– Poured into pre-made tart cases and topped with fresh berries
– Drizzled over brownies with a little extra sea salt to make salted caramel brownies!