Salted caramel

Salted caramel

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
300g sugar
300g cream
10g salt flakes

Method

  1. Put the sugar in a heavy-based saucepan and stir in 50 g water to make a slurry. Place the pan on the stove over a medium–high heat and let the sugar caramelise. There’s no need to stir, just let it do its thing. The sugar will start to bubble after 5 minutes or so and then 2 or 3 minutes later it will start to colour. When the caramel is a dark toffee brown, remove the pan from the stove — the sugar will be around 160°C to 180°C.
  2. Meanwhile, put the cream in a small saucepan and bring to the boil. When the cream starts to simmer, take the pan off the heat and very slowly pour into the toffee. Be very careful; if you rush this, the sugar may bubble over and the steam that it gives off could burn you. Stir to combine, then return the pan to a medium heat and keep stirring until the sugar has dissolved and the caramel is silky smooth. Remove from the heat and leave to cool.
  3. When the caramel is cold, add the salt. The caramel needs to be cold or the salt crystals will dissolve. At this point, your caramel should be thick and spreadable at room temperature. The caramel can be made ahead and stored in the fridge for up to 2 weeks. Bring back to room temperature before use.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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