Salted Caramel
Who doesn’t love salted caramel? Since it exploded onto the scene, it’s dominated desserts and baked goods. Why not make your own? The beauty of homemade salted caramel is its versatility—you can use it warm and runny as a sauce or let it cool and thicken to sandwich cakes.
Makes 285g Approx.
Hands-on Time 5 minutes
Cooking Time 10 minutes
Ingredients
90g unsalted butter (cubed)
115g caster sugar
100ml double cream
½ tsp fine salt
Equipment
Knife
Saucepan
Spatula
Method
1. Prepare the Butter
Cube the butter and set aside.
2. Melt the Sugar
Add the sugar to a saucepan and place over medium-high heat.
Let the sugar melt, stirring occasionally with a spatula. Once it turns a light amber colour, remove it from the heat immediately to prevent burning.
3. Add the Cream
Carefully pour in the double cream. The mixture will bubble up, so stir continuously until smooth.
Return the pan to medium heat and stir until any solidified sugar at the bottom of the pan has melted.
4. Incorporate the Butter
Remove the pan from the heat and add the cubed butter. Stir until the caramel is thick and smooth.
5. Finish with Salt
Add the salt and stir one final time.
6. Cool and Use
Let the caramel cool. It will thicken as it cools, making it perfect for drizzling, dipping, or spreading.
Tip
Store the caramel in a jar or airtight container in the fridge for up to 2 weeks. Warm it gently before use if it becomes too thick.
Enjoy!
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