Salted caramel

Salted caramel

By
From
Lamingtons & lemon tart
Photographer
Patricia Niven

This simply has to be one of the greatest food pairings of all time – the sweetness of caramel is cut and skilfully tempered with the use of salt. At my Sweet Studio in Melbourne we make 80 litres of the stuff a week and the job has got so big that we now have a machine to take care of all the hard work. This recipe is as close as possible to the one I make in the shop and I have developed it to work in your kitchen at home. Once you have mastered this you can easily whip up a few of my amazing Chocolate and salted caramel tarts with caramelised hazelnuts, plus you can drizzle, spread and scoop your way to baking success.

Ingredients

Quantity Ingredient
450ml thickened cream
200g caster sugar
1 vanilla bean, seeds scraped
8g salt
100ml liquid glucose
45g unsalted butter

Method

  1. Place 250 ml of the cream, along with the sugar, vanilla seeds, salt and glucose in a saucepan over medium heat.
  2. Remove the caramel from the heat and whisk in the remaining cream. Ensure you whisk the cream in well.
  3. Add the butter and whisk to combine. Continue to whisk until you have a smooth and golden caramel.
  4. Strain the caramel and leave to cool at room temperature. Allow it to cool thoroughly before use.

Tips:

  • Ensure your tools are spotlessly clean, including your whisk, the saucepan and the sieve.

    Use a saucepan of sufficient size to ensure the mixture does not boil over during cooking.
Tags:
darren purchese
burch and purchese
sweet studio
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