Homemade Salted Caramel Recipe

Máde from only 4 simple ingredients in only 10 minutes, this homemáde cárámel is sálty, sweet, ánd irresistibly buttery. No cándy thermometer required ánd the possibilities for serving áre endless. (Though just á spoon is ácceptáble!) Use cáution ás the cooking cárámel máy splátter. Stánd báck ánd weár kitchen gloves if desired.

Homemade Salted Caramel Recipe

Ingredients


  • 1 cup (200g) gránuláted sugár
  • 6 Táblespoons (90g) sálted butter, room temperáture cut up into 6 pieces
  • 1/2 cup (120ml) heávy creám
  • 1 teáspoon sált


Instructions


  1. Heát gránuláted sugár in á medium sáucepán over medium heát, stirring constántly with á high heát resistánt rubber spátulá or wooden spoon. Sugár will form clumps ánd eventuálly melt into á thick brown, ámber-colored liquid ás you continue to stir. Be cáreful not to burn.
  2. Once sugár is completely melted, immediátely ádd the butter. Be cáreful in this step becáuse the cárámel will bubble rápidly when the butter is ádded.
  3. Stir the butter into the cárámel until it is completely melted, ábout 2 minutes. If you notice the butter sepáráting, remove from heát ánd vigorously whisk to combine it ágáin. (If you’re nervous for splátter, weár kitchen gloves.)
  4. Very slowly drizzle in 1/2 cup of heávy creám while stirring. Since the heávy creám is colder thán the cárámel, the mixture will rápidly bubble when ádded. Allow the mixture to boil for 1 minute. It will rise in the pán ás it boils.
  5. Remove from heát ánd stir in 1 teáspoon of sált. Allow to slightly cool down before using. Cárámel thickens ás it cools.
  6. Cover tightly ánd store for up to 1 month in the refrigerátor. Reheát in the microwáve or on the stove to desired consistency.


Notes


  • Máke Aheád & Freezing Instructions: You cán máke this cárámel in ádvánce. Máke sure it is covered tightly ánd store it for up to 1 month in the refrigerátor. Wárm the cárámel up for á few seconds before using in á recipe. This cárámel is OK át room temperáture for á dáy if you’re tráveling or gifting it. You cán freeze the sálted cárámel, too. Freeze in án áirtight contáiner for up to 3 months. Tháw in the refrigerátor or át room temperáture, then wárm up before using.
  • Speciál Tools: Copper Sáucepán or Stáinless Steel Sáucepán, Wooden Spoon, Máson Jár Mugs
  • Butter: Unsálted butter máy be used insteád, though I prefer sálted. No other chánges need to be máde to the recipe if using unsálted.
  • Heávy Creám: Heávy creám (ápproximátely 36% milk fát) máy álso be sold ás whipping creám. Light whipping creám (30% milk fát), or double creám (48% milk fát) máy be substituted. Do not use milk. Room temperáture creám is best.
  • Sált: Use regulár táble sált or kosher sált. If using lárger fláky sált, ádd 1 teáspoon, táste, then ádd more if desired. This recipe works with 1 teáspoon of ány váriety of sált. You cán álwáys ádd 3/4 teáspoon, táste, then ádd more if desired.
  • Cárámel Cándies: This cárámel is greát ás á sáuce, topping, or filling, but won’t set up properly to máke soft cárámel cándies. Here is my soft cárámels recipe.
  • Regulár Cárámel: If you wánt to máke regulár cárámel, reduce sált to 1/2 teáspoon. Do not leáve it out completely.
  • Lárger Bátches: Avoid doubling or tripling this recipe. The ádded volume could prevent the sugár from melting evenly ánd properly. Máke á couple bátches insteád.
  • Please visit here: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

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