30 January 2018

Salted Caramel Sauce

  • 400 g white granulated sugar
  • 170 g butter, cut into cubes
  • 200 ml heavy cream
  • 2 tsp fleur de sel (or other flaky sea salt)
  1. Put the sugar in an even layer into a medium-sized saucepan and heat over medium-high heat, whisking when it begins to melt. If there are clumps, just keep whisking.
  2. Cook until the caramel turns deep amber colour, when it starts to smoke and begins to foam a little bit (should be around 185-188°C, higher temperatures will burn the caramel).
  3. Add the butter (be careful, as it will get violent) and whisk until melted.
  4. Remove from heat.
  5. Slowly pour the cream into the mixture (violence is expected again) and the salt whisk until everything is mixed.
  6. Let it cool for 10-15 min and store in glass containers in a fridge for up to 1 month.
Source: https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/

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