I've always wanted to try and make caramel but never had a dessert that needed caramel in the past. I had heard that it's difficult to get right especially if you don't have a thermometer. I didn't have the right thermometer but still tried the recipe and it came out perfectly.
This caramel tastes like you're eating the caramel of a Mars bar. You can drizzle it over cake, brownies, ice cream, cup cakes or anything sweet really.
I got this recipe from Two Peas and their Pod and basically stuck to their recipe apart from using normal sea salt and no thermometer use.
- 2 cups granulated sugar
- 170 g unsalted butter, at room temperature
- 1 cup heavy cream, at room temperature
- 1 tablespoon sea salt flakes
- The melted sugar can be very hot. Be extremely careful not to burn yourself.
- If the caramel burns it won't taste good, so you have to pay close attention not to burn it.
- If sugar starts sticking to the whisk you can use a wooden spoon.
- Heat the sugar over medium-high heat in a heave saucepan. When the sugar start to melt start whisking the sugar. Continue until all the sugar melts. You can swirl the pan to move the sugar around.
- Continue cooking the sugar until it turns into a deep amber colour. Many recipes suggest to use a thermometer. Temperature should reach 176 oC.
- At this point add the butter in small batches, whisking continuously until the butter is melted.
- Remove the pan from the heat and slowly pour in the heave cream.
- Whisk until the caramel is smooth.
- Whisk in the sea salt flakes.
- Let cool for around 10 minutes n the pan.
- Pour the caramel into a jar and cool to room temperature.
- Place the caramel in the refrigerator for storage. The caramel can be stored for up to a month.
- When you want to use the caramel take out of the refrigerator before use so that it is more easy to drizzle on your desserts.
The salted caramel drizzled over a brownie