Salted Caramel

Salted Caramel

Salted caramel

Salted caramel

Salted caramel — incredibly tasty stuff! Trying to prepare it for the first time, I wanted her to cook again and again, for myself and cooking with her something sweet or for a gift. Very cute looks jar caramel, roughly knotted rope. Prepare caramel I considered a great achievement! Actually, everything is completely not difficult. Importantly, measure out the ingredients to start cooking and have them handy. As you add more butter and cream, caramel will bubble and sizzle.You need to be careful and will succeed.


(all at room temperature)
  • 200 g sugar
  • 90 g butter, softened and cut in 6 identical cubes
  • 120 ml cream ( I have 20%)
  • ½1 teaspoon salt


Measure out all the ingredients and have on hand while cooking.
In a saucepan with a thick bottom pour sugar. Put on medium heat. When sugar begins to melt, stir it to begin a shovel or a wooden spoon. Sugar will form lumps that disappear as heating and agitation of masses. Must be amber-brown syrup. Importantly, it does not burn out and, where necessary, enough fire. Inthe resulting homogeneous syrup add pieces of butter, all at once. The mass starts to lightly bubble. Stir until the homogeneity within 23 minutes.
Slow thin stream pour the cream, stirring constantly. Mass begins to dabble and hiss, it’s okay, most importantly, be careful. Cook, stirring, 1 minute. Remove the caramel from the heat and add salt (from 0.5 to 1 tsp to taste). Stir to completely dissolved salt crystals. Pour caramel into a jar or airtight container.
Caramel is best stored in the refrigerator and store it for up to two weeks. However, in the cold caramel becomes dense and, to achieve it again flowable condition, it is necessary to heat the caramel in microwave.
This caramel can be added to the Thumbprint Cookies
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