Estimated reading time: 2 minutes
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.
Let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
- 250 g white sugar
- 50 ml water
- 100 g salted butter regular
- ½ tsp sea salt good quality – not table, please!
- 60 ml double cream
- 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.
- 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!
- When you’re happy with the caramel, take it off the heat and whisk in the butter gently until completely melted.
- Add the salt, stir well, with a wooden spoon.
- Finally, stir in the cream and vanilla. Taste. Add more salt if you like it saltier.
- It will keep in a clean container, covered, in the fridge, for 2 weeks, easily.