It might sound intimidating but salted caramel is one of the easiest recipes you could learn how to make. You don’t even need much! Only 3 ingredients are required: sugar, water, double cream. For additional flavour you may add vanilla and/ or sea salt.
Caramel is like liquid gold, sweet, sticky, buttery gold that tastes amazing on anything it touches, but safe to say all I need is a spoon!
Making the caramel
The first step is to dissolve sugar in the water and allowing it to boil. It’s important to avoid stirring the sugar, as you can end up crystallizing the sugar. This will result in sugar crystals in your finished caramel, and unfortunately they never dissolve. So please let it be. The sugar should be boiled until it reaches an amber colour.
The next step is to add the double cream, do this once you’ve taken the saucepan off the heat and stir or whisk it in. You can use a wooden spoon or whisk with a plastic handle, even a rubber spatula, just as long as you avoid anything that is 100% metal because metal conducts heat, and if sugar cooking results in anything, it’s heat! So you have to be careful, that’s the only thing this recipe requires you to be x
Finally, you can add the sea salt and/ or vanilla, but please refrain from tasting it until it has cooled down, at that stage you can add more flavourings to taste if you wish. Tasting while it’s hot might give you a nasty burn.
For this recipe, you don’t even need a sugar thermometer. All you need are your eyes! Once that caramel goes a nice amber colour, it’s ready, if you leave it on too long after that, you will have a burnt tasting caramel, so make sure you’re quick once that colour change happens.
What to enjoy caramel with
Caramel is great drizzled on cinnamon buns, cheesecakes, cakes, or even popcorn or ice-cream. You can use it as a filling too, for doughnuts, cupcakes, or anything you like.
This brings me onto the subject of storing caramel, after the caramel cools down, pour it into a glass jar or container. You can Refrigerate it for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove if you want to liquify it again. You can freeze the salted caramel, too. An airtight container does well in the freezer for up to 3 months. You can then thaw in the refrigerator fridge or at room temperature, before using.
Check out my video below to see how I make my caramel!
|Prep Time: 10 minutes||Cooking Time: 25 minutes||Total Time: 35 minutes|
Key words: Caramel, salted, dessert, topping
Makes: 1 Jar
- 1 Cup Castor Sugar
- 6 Tbsp Water
- 1 Cup Double Cream
- 1 Tsp Vanilla
- Sea salt to taste ( if you want salted caramel)
- Add the sugar and water to a saucepan on medium heat.
- Don’t stir the sugar at all, just allow it to dissolve into the water and leave it boil until it reaches an amber colour.
- Once it is amber, remove from the heat. Place the saucepan on a teatowl to keep it stable, then stir in the cream and vanilla with a wooden spoon or whisk.
- Once the cream is incorporated, you can add the sea salt if you would like to make salted caramel.
It’s that easy!