Salty-sweet and sticky, salted caramel is undoubtedly one of life’s greatest and guiltiest pleasures.
It’s as simple as it is indulgent, with inherently comforting caramel lifted by just a flavour-boosting sprinkle of fleur de sel – or any sea salt. You just need four ingredients (including the salt!) to make it at home.
Once you have a jar 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 salted caramel? The recipe below is from Foodhall Cookery Studio (FCS) and makes a star ingredient in their Dark Chocolate & Salted Caramel Tart too!
- 150g caster sugar
- 64 g unsalted butter
- 90g 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.
Now that you’ve made salted caramel, why don’t you have a go at this Dark Chocolate and Salted Caramel Tart too!