My Homemade Salted Caramel is so simple to make, requires no thermometer and has just 5 basic ingredients. And it’s so damn good that you’ll wonder why you never made your own Salted Caramel before!
Ok, so we all know I’m a die-hard sweet tooth, so it’s no surprise that I live for Salted Caramel. I use it a lot! And don’t get me wrong, I’ve used the store-bought caramel before, but when it’s so easy to make it (and make it better) yourself, then why wouldn’t you?
BUT DON’T YOU NEED A THERMOMETER?
A lot of people think you need a candy thermometer to make your own Salted Caramel. News flash -you don’t! I’ve made this Salted Caramel with and without a thermometer and the result is the same. Once the sugar has cooked to a light golden brown and you add the cream, the caramel has reached the temperature required to make a luscious, rich Homemade Salted Caramel. You can use a thermometer if you want, but it’s just another thing to wash!
SALTED CARAMEL IS HOT!
When you add the cream to the saucepan, be careful! Do it in a thin stream and use a long silicone spatula, as the mixture will steam and bubble up, releasing lots of heat! It settles quickly, but if you’re worried about the heat, wear long sleeves or rubber gloves.
USES FOR HOMEMADE SALTED CARAMEL
Well, apart from eating it straight from the jar, there’s loads more ways to use your Homemade Salted Caramel.
I USE IT FOR:
- filling my Salted Caramel Macarons
- topping my Brioche French Toast
- swirling through Salted Caramel Brownies
- flavouring Fluffy Frosting
- anything, really!
STORING HOMEMADE SALTED CARAMEL
Once the caramel has been poured into jars, let it cool. Once cooled, seal it with a lid and pop it in the fridge. It will keep for up to 4 weeks in the fridge. When refrigerated, the Salted Caramel will thicken. To use it for pouring, you can reheat it in the microwave on 20 second bursts, to get the consistency required.
Homemade Salted Caramel
Ingredients
- 250 g caster sugar
- 75 ml water
- 120 ml heavy cream
- 200 g butter cubed
- 1 tsp sea salt flakes to taste
Instructions
- In a medium sized saucepan, heat the sugar and water over low-medium heat. Do not stir as the mixture cooks.
- Continue to cook gently, until it's lightly golden brown. This can take 10 minutes
- Carefully add the cream in a steady stream, stirring with a rubber spatula to prevent burning. Be careful, as the mixture steams and bubbles up.
- Once the cream is added, the mixture will be ready for the butter (if using a digital thermometer, the mixture will be around 108°C/ 226°F
- Remove from heat and add small cubes of the butter, using a whisk to ensure a smooth caramel. Stir through the salt flakes.
- Pour into a heatproof jar and allow to cool completely before sealing with lid
- Salted Caramel will last in the fridge for around 4 weeks
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