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.
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- sugar and water
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- caramel colour
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- butter in
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- lovely caramel mix
Print 
Salted Caramel
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 200ml 1x
Description
salted caramel
Scale Ingredients
- 250g white sugar
- 50ml water
- 100g regular, salted butter
- half tsp good quality sea salt (not table, please)
- 60ml double cream
Instructions
- 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.
Salted Caramel
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 200ml 1x
Print Recipe
Pin RecipeDescription
salted caramel
Scale
Ingredients
- 250g white sugar
- 50ml water
- 100g regular, salted butter
- half tsp good quality sea salt (not table, please)
- 60ml double cream
Instructions
- 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.
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