Salted Caramel

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It seems that salted caramel is trending globally in kitchens at the moment.  Due to the popular demand of it, I decided to share my version with you. It really is delightful in every way and the burnt salted part makes it a little more adult, not that you would need any excuse to eat it. I like to make a batch of it and freeze it in smaller containers to use when I am in the mood. It’s freezes really well and all that’s needed is to defrost it and heat it up in the microwave for 30 seconds.

Silky, sweet and salty, with a subtle hint of burnt butter seeking a perfect place in the golden, gooey caramel. It is decadently good and a sublime partner to almost anything that tickles your fancy.

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I love warm salted caramel with vanilla ice cream. For something a little more fancy try poached pears and ice cream with salted caramel sauce. It also makes a delicious caramel milkshake, not to mention salted caramel cupcakes. I have made this caramel for a number of dinner parties and it had always been gladly welcomed and eagerly devoured by my guests. Often asking for a drizzle or two more!  It’s a real treat and for those occasions when you feel like a “naughty and nice” indulgence.

Please note – The butter and sugar gets extremely hot!!! Be very careful when handling hot caramel.

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Makes about 500ml of caramel

Ingredients –

  • 75g unsalted butter
  • 2 cups light brown sugar
  • 500 ml cream
  • 1tsp Himalayan rock salt or Maldon salt

Recipe –

  • Melt the butter in a thick-based pot – make sure the pot is a large one; because when you add the cream it bubbles up very high.
  • Add the sugar and stir
  • Keep stirring on a medium heat for about 10 minutes, it will look like it is splitting and goes very granular before turning into a smooth caramel

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  • Keep stirring until smooth and all sugar is melted about 10 minutes

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  • Keep stirring until it begins to go dark brown – Be careful not to burn it here.
  • Add the cream – be careful and stand back as it splatters

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  • Just keep stirring, the mixture will go into a tight ‘toffee’ ball when you add the cream, don’t panic! Just keep stirring and it will return to a smooth caramel.
  • When its smooth and glossy remove from the heat and allow to cool.
  • Add the salt to taste

Dee’s notes –

You need to set aside 20 minutes to make this caramel, as it requires attention and constant stirring.

Once left to cool it does harden up a little, just put it in the microwave for 40 seconds to get it to pouring consistency again.

Keep refrigerated or freeze in smaller containers.

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