How to Make Salted Caramel
Easy salted caramel recipe for salted caramel that you can make in 15 minutes.
Ingredients
- 200 g Granulated sugar
- 90 g Unsalted butter cut into pieces and at room temperature
- 120 ml Heavy cream Room temprature
- 1 tsp Vanilla bean paste
- 1 tsp Salt
Instructions
- Before you start making your caramel, it's essential that you measure out all of your ingredient’s as making caramel is a quick process and you need to work quickly so it does not burn, so it's essential that you have everything you need measured out and to hand. Being prepared will ensure a smooth cooking process and prevent any mishaps along the way.
- Place the granulated sugar in a medium-sized saucepan over a low to medium heat. Let the sugar just sit in the saucepan for a few minutes, when it starts to melt slowly stir from the outside of the saucepan into the middle with a heat-resistant spatula and keep doing this until all the sugar melts and it turns into a deep amber colour. Be patient during this process, it can take 10 – 15 minutes for the sugar to caramelise.
- Once the sugar has caramelised, turn off the heat and carefully add the butter to the saucepan, stirring it constantly. This mixture may bubble, so be careful to avoid any splatters as hot sugar really burns! Continue stirring until the butter has melted completely and is fully combined with the caramelised sugar.
- Slowly pour the heavy cream into the saucepan while stirring continuously. This mixture will bubble, so be very careful! Continue to stir until the caramel is smooth and the cream is fully incorporated with the sugar and butter. This process may take a few minutes, but it's a must to make sure you get the silky texture.
- Add your salt and vanilla bean paste and stir this into the mixture. Adding salt helps to enhance the flavour of the caramel and works really well with the sweetness of the caramel. You can adjust the amount of salt to suite to your taste preference, but be careful not to overdo it with the salt.
- Allow the salted caramel to cool for a few minutes in the saucepan before you transfer this to a heat-resistant jar or container and make sure you don’t touch it as hot sugar really burns! The caramel will thicken as it cools, so don't worry if it looks a little runny at first. Once your caramel has fully cooled, pop the lid on your jar and refrigerate the caramel until you are ready to use.
- When you are ready to use your caramel you if this is a little thick straight out of the fridge take the amount you want to use and pop this into a heat and microwave safe bowl and place this in the microwave for 5-10 second bursts until it reaches the consistency you want to drizzle this, be careful now to make it too runny though as it will just run straight off.