Make It Yourself: A Guide to Salted Caramel


Caramel is one of those things, appears at first glance so simple to make but then in a split second you can go from a tasty sugar delight to a burnt mess, or maybe that was just me for a while. I have a terrible habit of just not paying attention, turning my back, and then, much to my despair, the inevitable has happened. My caramel is dead and gone and I’m left with a sticky mess in the pan which is a nightmare to clean. But, that age old saying, practice makes perfect, and that is caramel in all its glory, practice will make it perfect!

So if you can, invest in a sugar thermometer, it’ll make your life far easier, I’m yet to still invest in one, and it tends to be by trial, error and luck that I get my caramel right!

Why not try this caramel out on some cupcakes, in a dessert, or simply by the spoonful if you’re that way inclined, no judgments here! Take a look at Raspberry Cake with Caramel Icing & Salted Caramel Cupcakes for a bit of inspiration!

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Salted Caramel

Making caramel doesn't need to hard, infact, it's easy and tastes so much better than shop bought alternatives. So give it go with the easy to follow recipe

Author FentonEats

Ingredients

  • 500 g granulated sugar
  • 140 g unsalted butter
  • 250 ml double cream
  • 1 tbsp sea salt flakes Maldon, fleur de sel etc

Instructions

  1. To begin, heat the sugar over and medium-high heat until the sugar dissolves, at this point bring the sugar to a boil by increasing the heat and don't stir at this point! You want a deep amber colour or 180°C/350°F - keep a close eye on the caramel as its very easy to go too high and long and burn the caramel

  2. When the deep amber colour has been reached, carefully add the butter and use a wooden spoon to help mix the butter until its melted.

  3. When the butter has melted, remove the pan from the heat and slowly pour in the heavy cream. Using a whisk mix the cream until it is fully incorporated and the caramel is silky smooth!

  4. Whisk in the sea salt flakes, and then let the caramel cool in the pan for about 15 minutes and then pour into a jar and leave it cool to room temperature.

Recipe Notes

Use as, when and how you like; keep the salted caramel in the fridge and it'll keep well for roughly 3-4 weeks.

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