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How to make Salted Caramel

August 19, 2014

How to make Salted Caramel | erinmadethis

Every time my friend Isabelle comes over, she goes straight for the salted caramel jar. Each time she’d hit me up as to why I haven’t eaten any since her previous visit. Don’t get me wrong, I am salted caramel but I much prefer using it in my cooking.

How to make Salted Caramel | erinmadethis

This recipe is SO foolproof, easy and gives you the most luscious caramel you will eat. It could go into ice cream, in an apple pie or in cheesecake. All of which I am proud to say I have done. Check out the pictures below, hopefully they help in making sure you get some amazing caramel in your gob!

How to make Salted Caramel | erinmadethis

The sugar mixture will start off clear, quickly turn amber where you then remove from the heat and add your butter.

The sugar mixture will start off clear, quickly turn amber where you then remove from the heat and add your butter.

The caramel will bubble up when you add the cream,

The caramel will bubble up when you add the cream,

The finished salted caramel. Um. Yum.

The finished salted caramel. Um. Yum.

How to make Salted Caramel | erinmadethis

HOW TO MAKE SALTED CARAMEL
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 400 grams of caster sugar
  2. 125mL of water
  3. 150 grams of salted butter
  4. 250mL of cream
  5. sea salt flakes
Instructions
  1. Place the sugar and the water in the base of a heavy bottom saucepan. Do not stir.
  2. Allow the sugar and water to come to a boil and simmer away on medium. Do not take your eyes of it!
  3. Once the sugar is a slight amber colour, remove from the heat and whisk in the butter.
  4. Once it is all combined, return to the heat and add the cream while whisking. It'll become silky and smooth and there will be no fat separating from the caramel.
  5. Remove from the heat and add about a teaspoon of salt and whisk. Add some more if you think it's needed.
  6. Allow to cool, but place in a jar while still slightly warm.
Notes
  1. Makes one 500mL jar.
  2. This will keep for about 2 months in the cupboard.
  3. You could play with some flavours- vanilla bean, bourbon, lavender.
Adapted from Drizzle and Dip
Adapted from Drizzle and Dip
erin made this http://erinmadethis.com/

17 thoughts on “How to make Salted Caramel

  1. Pingback: Cornflake Biscuits

    1. erinmadethis Post author

      Hi Karen,

      When I come across non metric recipes I tend to use google to convert the recipes. Traditional oven is a good site, give that a go!

      Thanks

      Erin

      Reply
  2. Pingback: Goodbye 2014 + This Years Top 5! - erin made this

  3. Pingback: Banana Salted Caramel Layer Cake with Dark Chocolate frosting

  4. Serena

    I made this the first time but I didn’t let the sugar brown enough (rookie mistake!!) but tit still tasted good, just a hole lot paler than yours (It also crystallized a little because I used a dam frying pan! Strike two!!) But the second time oh my…. I used a pan…. tick, let the sugar brown up…. tick….Perfect Caramel! I am hiding it right now so Mr Sweet tooth doesn’t devour it in one sitting…. ;P
    Thank you so much for the recipe! Definitely a keeper!

    p.s Frankie blog brought me here! xx

    Reply
    1. erinmadethis Post author

      Yay Serena! You are a salted caramel Queen. Don’t be ashamed about the fail though, plenty of people have told me they made the same error first time around!

      It makes me so happy you had success! Enjoy the salty caramel lovely! xx

      Reply

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