Sunday, December 29, 2013

Salted Caramel

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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. 

  1. 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.
  2. Continue cooking the sugar until it turns into a deep amber colour. Many recipes suggest to use a thermometer. Temperature should reach 176 oC.
  3. At this point add the butter in small batches, whisking continuously until the butter is melted.
  4. Remove the pan from the heat and slowly pour in the heave cream.
  5. Whisk until the caramel is smooth.
  6. Whisk in the sea salt flakes.
  7. Let cool for around 10 minutes n the pan.
  8. Pour the caramel into a jar and cool to room temperature.
  9. Place the caramel in the refrigerator for storage. The caramel can be stored for up to a month. 
  10. 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
Recipe Origin: Two Peas and their Pod

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