There’s a fad that’s been going around and as usual I think I may have entered it a bit late – Salted Caramel!
When I first tried Salted Caramel Ice Cream, the thought of sweet and savory ice cream very soon turned from appalling to appealing. Pleasantly surprised is what I was. But what is MOST shocking is HOW simple it is to make, so simple I could almost call it CHEATING. Just add salt to the caramel. Some may chose between fine table salt and fine sea salt, but to be honest I didn’t see much of a difference.
I’m brainstorming for a Chocolate Salted Caramel Cake, hence all this work towards figuring out Salted Caramel and trying to get this right at the first stage before I venture out to bigger tasks of getting the flavours to gel together.
If you’ve tried my Caramel Sauce recipe, it’s the same recipe with salt added to it, there’s nothing else to it. I’ve increased the original recipe by half just to adjust to how much I want for the cake.
Ingredients:
1 1/2 cup sugar
3/4 cup water
9 tbsp butter
1 1/2 tsp salt
Directions:
- Cook the sugar and water until the sugar caramelises, turns a nice golden brown
- Keep swirling the pan so you can gauge the colour and act quickly
- Add the butter, let the mixture foam quickly and then whisk until the butter has melted and combined well with the sugar
- Take the pan off the heat and add the double cream and whisk again until it all comes together
- Once slightly cool add in the salt 1/4 tsp at a time, mix through and taste and keep adding the salt at 1/4 tsp doses
- Pour into a glass dish or storage container and let it cool at room temperature
 |
| Boil water and sugar |
 |
| Ready for additional ingredients |
 |
| Add butter and whisk |
 |
| Take off heat and add cream and whisk |
 |
| 1 1/2 tsp later – Salted Caramel |
