Salted caramel is a game-changer in the realm of desserts. The perfect marriage of sweet and salty flavours. Salted caramel can add layers of flavours to any mundane dessert elevating their taste to another level. So try this sweet and salty perfection and let your taste buds thank you!
The sweet and salty combo has taken the world by storm. From ice creams to brownies to cakes you’ll find salted caramel flavour in everything. They are also used as a pancake topping or dip for fruits. Also, mixed chocolate ganache to create another level of already perfect ganache. The possibilities are endless.
Check out my no-bake salted caramel cheesecake recipe for caramel delight.
You can create this salted caramel in the comfort of your home with minimal ingredients and effort. You won’t require any special gadgets like candy thermometers etc. Just your old spatula and a pan would do.
Ingredients required to make Salted Caramel
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
- Sugar
- Water
- Heavy cream
- Butter- You can use both salted and unsalted butter. If using salted skip the additional salt.
- Salt
How to make salted caramel ?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
- Heat sugar and water in a saucepan on low heat. Do not stir.
- Once the intensity of bubbles reduces switch off the flame. Add hot heavy cream, butter, and salt. Combine with a spatula.
- Cook on medium flame till it boils.
Tips
- To make salted caramel do not use non-stick pans. And use a pan with more depth than width.
- Do not stir caramel before the addition of cream. If any sugar particle has crystallized it will mix and combine after the addition of cream.
- Cream should be hot when added to caramel as different temperatures may create lumps and crystals.
- Caramelized sugar can be very hot and can severely burn you if not handled with precaution. Employ gloves for extra protection.
- While adding cream, caramel will sputter. Take precaution.
Storage
After the caramel cools down, pour it into an airtight jar or container. Refrigerate for up to 1 month. You can freeze this in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
Salted Caramel
Ingredients
- 225 g Sugar (granules) 1⅛ cups
- 45 g Water 3 tbsp
- 180 g Heavy cream ¾ cup
- 54 g Butter 3¾ tbsp
- ¾ tsp Salt
Instructions
- In a medium-sized saucepan add sugar and water. Cook on medium-low heat. Do not stir.
- Sugar will dissolve and the mixture would start boiling vigorously. When the intensity of bubbles reduces, the colour changes to amber. (You can continue to cook until the colour reaches your desired preference but make sure to not cook when the appearance of bubbles stops). Switch off the flame.
- Add hot heavy cream to the hot caramel in batches. Caramel will sputter so be careful. Mix till cream and caramel is well combined.
- Add butter and salt to the mix. Cook on medium heat till the mix comes to a boil. Stir with a spatula to ensure every ingredient is properly combined. Switch off the heat.
- Allow it to cool before further use. Cover tightly and store in the fridge for up to 1 month.