Salted Caramel Ganache

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Easy 15-minute salted caramel ganache made with white chocolate and homemade caramel sauce. No candy thermometer needed! Perfect for cakes, macarons, cookies, brownies and more.

Prep Time5

Cook Time15

Cooling2

Course: Afternoon Tea, brunch, Dessert, fillings, Snack

Servings: cups

Calories: 2077kcal

Author: Sandra

Ingredients

250 grams caster sugar
75 ml water
120 ml heavy cream room temperature
200 grams butter cubed
1 tsp sea salt flakes to taste
250 grams white chocolate lindt or couverture is best

Metric - US Customary

Instructions

In a medium saucepan, heat the sugar and water over medium heat.
Stirring occasionally to combine, cook the sugar and water on low. Watch as the sugar melts, until the mixture becomes 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 bubbles up.
Remove from heat and add small cubes of the butter, using a whisk to ensure a smooth caramel. Stir through the salt flakes, then transfer to the large bowl of a stand mixer.
Add the chocolate to the caramel and mix low speed, using a paddle attachment until smooth.
Pour into a shallow dish and cover with plastic wrap touching the surface, until you're ready to pipe it between cookies and macarons, or you can use it straight away in cakes and brownie. Or store in the fridge for snacking!

Nutrition