Salted caramel

Salted caramel

By
From
The Sugar Hit!
Photographer
Chris Middleton

I know it’s hardly original, but this stuff is just so good, and so useful in the kitchen. This is my fail-safe recipe. The sugar is, of course, boiling hot, so give it your full attention. Don’t touch it and be very careful. This recipe makes 400 ml.

Ingredients

Quantity Ingredient
230g caster sugar
125ml pouring cream, (35% fat)
125g butter, chopped
1 teaspoon sea salt flakes

Method

  1. Put the sugar in a deep heavy-based saucepan over medium heat, along with 60 ml water. Cook, without stirring, until the sugar melts and the mixture begins to bubble. If the sugar is melting unevenly, you can tilt and swirl the pan gently, but do not stir. Once the mixture begins to bubble, continue cooking for 5–8 minutes until the sugar darkens to an amber colour – you might see some wisps of smoke from the pan, but that’s normal.
  2. Remove the pan from the heat and carefully pour in the cream. It will bubble up furiously, but just leave it to settle. Then add the butter, put the pan back over low heat and cook, stirring, until everything melts and combines into a gorgeous caramel. Stir in the salt.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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