A Salted Caramel Recipe

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Thursday























I've made salted caramel a total of four times.

One of which hasn't quite gone according to plan. Needless to say, never take your eyes off the cooker or you will be greeted not by a caramel, but a blackened sugar which sticks itself to all surfaces and burns inside your nostrils.

However, on the three out of four occasions the caramel has turned out the gorgeous kind which oozes with a golden sheen and is quickly gobbled from the jar, laden on cupcake buttercream or laced in an ice cream milkshake for an indulgent weekend treat.

With a pot of double cream nearing its sell by date and the sun rearing its beautiful rays, I decided there was no better time to share my salted caramel endevour.

I followed this recipe on Red Online by food writer Annabel Langbein and trailed with three types of brown sugar all of which give a lovely result.

For a small jar you will need; 75g of Caster Sugar, 75g of light muscovado/light brown sugar/dark soft brown sugar, 100ml of double cream , 50g of softened unsalted butter (cubed), 2 1/2 tablespoons of water, salt to taste (1/2 teaspoon as a guideline).

In a small pot, mix 2 1/2 tablespoons of water with the caster sugar and place on a low heat to dissolve, making sure to stir it thoroughly (this will ensure your caramel does not burn on the side). Once the sugar has dissolved into the water bring the mix to the boil until the sugar turns a golden colour, making sure its not burning.

Quickly remove from the heat and add the rest of your ingredients making sure your sugar has no lumps. Return the salted caramel to a low heat to cook through, stiring to make sure the mix is thick and smooth. Once smooth, remove your caramel from the cooker, taste to ensure your salted caramel is to your liking and transfer into a container. Now it will be ready to enjoy, or pack in a little airtight jar as a gift to loved ones. Once you taste it, you'll wonder why you've never made it before!


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