Salted caramel or salted caramel sauce is an indispensable attribute of chic desserts. The successful combination of sweet and salty allows for a different look at pastries, cakes and even ice cream. Caramel is prepared very quickly, products for it are easy to find in any store. The fatter the cream and butter are used, the tastier the caramel will be.
It is necessary
- Products:
- • Cream 33% - 185-250 grams
- • Fine granulated sugar - 200-250 grams
- • Butter (from 82% fat) - 80-90 grams
- • Water at room temperature - 50 grams
- • Salt (you can use medium-sized sea salt) - 0.5-1 tsp.
- Dishes:
- • Deep-bottomed saucepan or saucepan
- • Storage capacity - 1 pc.
Instructions
Step 1
When making salted caramel, it is important to have all the food on hand. Put on the table in advance and measure out all the ingredients. It is not necessary to achieve a uniform room temperature, but the butter should be soft and not frozen. Otherwise, the mixture will splash heavily, and this is dangerous.
Step 2
Pour sugar into a saucepan and add water. Place over medium heat and bring mixture to a bright golden brown over medium heat. If you do not want the mixture to crystallize, that is, it does not come in a single lump, do not stir the syrup after the sugar has dissolved. It is enough just to periodically shake the saucepan from side to side. While the mixture is cooking, heat the cream in the microwave or on the stove in a separate bowl. You do not need to boil the cream; it is enough to heat it and bring it to a hot state.
Step 3
Place the golden brown sugar syrup on the table, add the butter and mix thoroughly into the caramel. Return the caramel to the stove over medium heat and add portions of the hot cream and stir in the salt. When the mixture thickens and becomes homogeneous, remove from heat and let cool slightly. After that, you can pour the sweet-salted caramel into a glass container and use it for dessert.
