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Salted Caramel

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salted caramel

salted caramel

What’s not to love about salted caramel, God’s nectar?!

I like my salted caramel lighter than the usual dark colour and flavour but all you need to do is cook it a minute or two longer to achieve the desired stage.

Use on pancakes, cupcakes, ice cream, lattes and in the Molten Lava Cakes with Salted Caramel.

salted caramel
sugar and water
salted caramel
caramel colour
salted caramel
butter in
salted caramel
lovely caramel mix

Print
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salted caramel

Salted Caramel


★★★★★

5 from 5 reviews

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 200ml 1x
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Description

salted caramel


Ingredients

Scale
  • 250g white sugar
  • 50ml water
  • 100g regular, salted butter
  • half tsp good quality sea salt (not table, please)
  • 60ml double cream

Instructions

  1. Place the water and sugar in a saucepan and heat on medium high heat, swirling the pan to get the sugar wet and to encourage it to dissolve and melt. Don’t stir.
  2. Keep cooking, swirling once or twice for 5-10 minutes until the mix is a lovely caramel colour. Go longer if you want a darker shade but be very careful, blink and you’ll have a burnt mess!
  3. When you’re happy with the caramel, take it off the heat and whisk in the butter gently until completely melted.
  4. Add the salt, stir well, with a wooden spoon.
  5. Finally, stir in the cream and vanilla. Taste. Add more salt if you like it saltier.
  6. It will keep in a clean container, covered, in the fridge, for 2 weeks, easily.

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Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
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