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Ingredients

Serves:
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sugar 240 g
butter 85 g
heavy cream 33% 125 ml
sea salt Fleur de sel ½ tsp

Nutritional information

cal
437,65
prot
0,70
fat
24,45
carbs
53,78
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Salty caramel

Salty caramel

Ingredients

Homemade salty caramel. Many people cook it, many people want to master it. One thing is for sure – no one is indifferent. It is quite multi-purpose – you may pour it on your crepes, pancakes, apple pie or add to some frosting or ice cream. To cut a long story short, try to cook it, and you’ll definitely find the way to use it, considering that it can be stored up to 6 months.


Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Remove the butter from the fridge in advance to soften. Pour the sugar into a deep heavy-bottomed pan. Put the pan over medium heat and start heating the sugar. Do not stir, or the sugar will cristallize and you’ll have to start again. If you want, shake the pan slightly several times. As soon as the sugar melts, heat it till 180-200°C, so that it will turn amber. It is extremely important not to overcook the caramel, as it will be bitter.

2
Done

Step 2

Add butter to the caramel.

3
Done

Step 3

The caramel will bubble. Mix it till homogeneous using a whisk of a wooden spoon.

4
Done

Step 4

Heat the heavy cream (33-35%), but do not let it boil. Add the hot cream to the caramel in 2-3 parts, mixing energetically after each go despite the caramel bubbles. Be very careful!

5
Done

Step 5

Energetic stirring will help to stabilize the caramel quickly.

6
Done

Step 6

After adding the cream, cook the caramel for 1-2 mins, stirring. After that, remove from heat and blend it (optional). Add the Fleur de sel. If it is not available, use fine sea salt. Mix.

7
Done

Step 7

Don’t worry if the caramel seems runny. You don’t need to cook it any longer. It will thicken when cooled.

8
Done

Step 8

Pour the caramel in a glass jar and close it. Store in the fridge up to 6 months. It will get the smooth and silky consistency. Enjoy your meal!

Tips:

You may adjust the thickness by adding more or less cream.

Salty caramel

Homemade salty caramel. Many people cook it, many people want to master it. One thing is for sure – no one is indifferent. It is quite multi-purpose – you may pour it on your crepes, pancakes, apple pie or add to some frosting or ice cream. To cut a long story short, try to cook it, and you’ll definitely find the way to use it, considering that it can be stored up to 6 months.

  • Автор рецепта:
  • После приготовления вы получите 300 ml
  • Время приготовления: 20 mins

Ингредиенты

  • 240 g sugar
  • 85 g butter
  • 125 ml heavy cream 33%
  • ½ tsp sea salt

Способ приготовления

  • Remove the butter from the fridge in advance to soften. Pour the sugar into a deep heavy-bottomed pan. Put the pan over medium heat and start heating the sugar. Do not stir, or the sugar will cristallize and you’ll have to start again. If you want, shake the pan slightly several times. As soon as the sugar melts, heat it till 180-200°C, so that it will turn amber. It is extremely important not to overcook the caramel, as it will be bitter.

  • Add butter to the caramel.

  • The caramel will bubble. Mix it till homogeneous using a whisk of a wooden spoon.

  • Heat the heavy cream (33-35%), but do not let it boil. Add the hot cream to the caramel in 2-3 parts, mixing energetically after each go despite the caramel bubbles. Be very careful!

  • Energetic stirring will help to stabilize the caramel quickly.

  • After adding the cream, cook the caramel for 1-2 mins, stirring. After that, remove from heat and blend it (optional). Add the Fleur de sel. If it is not available, use fine sea salt. Mix.

  • Don’t worry if the caramel seems runny. You don’t need to cook it any longer. It will thicken when cooled.

  • Pour the caramel in a glass jar and close it. Store in the fridge up to 6 months. It will get the smooth and silky consistency. Enjoy your meal!

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Raw new vegetables salad
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Garlic and chili spaghetti (Aglio, olio e peperoncino)
previous
Raw new vegetables salad
next
Garlic and chili spaghetti (Aglio, olio e peperoncino)

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