Making your own salted caramel couldn’t get easier, and today I will share with you my easy and quick salted caramel recipe.
You know ever since I have started this blog, I have experimented a lot with food, and one thing I try is to make everything at home, especially when it comes to sweets and desserts. Everything tastes so much better when made from scratch.
I was never overly fond of caramel but one thing that made me fall in love with Salted caramel is this particular Salted caramel tart that I ate at Country of Origin in Mumbai. It was Fantabulous! (Drool alert)
This recipe will not take you more than 15 min to make. Couple suggestions; keep your eyes on the pan at all times. Use a decent sized saucepan. When the sugar begins to caramelize, watch out for the amber colour. This is where you’ve got to be very careful as it is very easy to burn the sugar. Take it off the heat when you just get a deep amber colour. Sadly, I have really bad lighting in the kitchen and was not able to click pictures of the steps.
I perfected mine on the third attempt. I heated my sugar a tad bit too long on the first two attempts as a result my caramel tasted slightly burnt. And why did this happen; because I took my eyes off the pan.
Do not get alarmed by the warnings. Trust me, it is easy.
Now the possibilities are endless with salted caramel. Go ahead and drizzle some (or a lot) over your favorite ice cream. Make yourself a chilled glass of Caramel Latte or stir some into your glass of hot chocolate. Use it to make some “drool-worthy” Butter cream and lather it onto your cakes and cupcakes. Basically, just go crazy.
- 1 Cup Heavy Cream
- 1 tsp Vanilla Extract
- 3 Tbsp Butter
- 1 cup Caster Sugar
- 6 Tbsp Water
- Sea Salt Flakes, to taste
- Add the vanilla to one cup of heavy cream and keep aside.
- Pour the water into a medium sized saucepan and add the sugar in as well. Give it a little stir to get the sugar and water to mix together.
- Place the saucepan over medium heat and DO NOT mix while it is on the flame. As the sugar dissolves, and the water starts to evaporate, you will notice that the number of bubbles start reducing.
- Now you will notice that the sugar will start to brown slowly. We have to let it get to a deep amber colour.
- Once you get the perfect amber colour, take it off the heat and place on a tea towel and add all the butter in at once. Be very careful, as the caramel will bubble up when the butter is added. Whisk/Stir the butter into the caramel until it is completely melted.
- Now immediately add the Cream/Vanilla mixture in a steady stream. Don't dump it all in together. Stir continuously and be careful again as this starts to bubble up as well.
- Leave it as it is if you wish to have your caramel sweet. To make Salted caramel add in some Sea salt flakes to your taste and liking.
- Set the caramel aside to cool for 10 to 15 minutes and then pour into a storage jar. This can be refrigerated for up to 4 weeks. Warm the sauce up before using.