Homemade Salted Caramel

Recipe:

Ingredient Notes:

• Sugar. When making caramel, especially if you’re making it dry without adding water, it’s best to use fine sugar because it melts faster and more easily. This reduces the chance of burning.
• Cream. Only natural heavy cream with a fat content of 30% or more is suitable for this purpose. Vegetable pastry cream is not suitable.
• Butter. Use unsalted butter with at least 80% fat.
• Salt. It is an essential ingredient that provides a pleasant flavor contrast. Coarse sea salt is best.

Let’s start cooking!

Place the sugar in a saucepan and add 2 tablespoons of water.

Cook over medium heat until golden brown. Be careful not to overcook!

In a separate saucepan, heat the heavy cream.

Remove the saucepan from the heat and add the cream, stirring constantly with a whisk. It’s better to pour it in parts to avoid overboiling.

Return the caramel to the heat and cook for another 2 minutes. Remove it from the heat again and add the cubed butter. Stir until the butter is completely melted.

Add the salt and stir to combine. Then, return the caramel to the bowl. Cover the surface of the caramel with plastic wrap and let it cool completely in the refrigerator.

Transfer the cooled caramel to a jar with a lid. Store it in the fridge for up to 2 weeks.

Bon appetite!

This Homemade Salted Caramel recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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