Salty-sweet and sticky, salted caramel is undoubtedly one of life’s greatest and guiltiest pleasures. It’s as simple as it is indulgent and elevated by just a flavour-boosting sprinkle of fleur de sel – or any sea salt. The best part? You need just four ingredients (including the salt!) to stir together a homemade jar of salted caramel!
Once you have a batch on hand in your pantry, you can generously drizzle it on just about anything you want, with magic wand-esque results! Cupcakes, brownies, pancakes and more – is there anything which isn’t made better by a touch of homemade salted caramel? The recipe below is from Foodhall Cookery Studio (FCS) and makes a star ingredient in their Dark Chocolate and Salted Caramel Tart too!
Homemade Salted Caramel
- 150 g caster sugar
- 64 g unsalted butter
- 90 g cream
- as per taste, sea salt
- Place half the amount of the sugar in an even layer in a saucepan. On medium heat, start cooking the sugar. If required, briefly mix / swirl the sugar to help it along. Once melted, add the remaining sugar little by little, to ensure that it all melts before the sugar starts to caramelise.
- Once the sugar starts caramelising, bring it to a dark amber colour, remove it from the heat, and stir in the butter. The sugar will bubble up, don’t be alarmed.
- Once incorporated, add in the warmed cream and stir to combine. Sprinkle on sea salt to taste and stir.
- If you find any clumps of sugar, return to a low heat and stir till dissolved.
- Pass the caramel through a sieve if there are still lumps. Transfer into a bowl and allow to cool.
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