Home Made Salted Caramel Recipe in 3…2…1
Salted caramel, with its heavenly combination of sweet and savory flavors, has become a beloved treat around the world. Making your own salted caramel may seem daunting, but fear not! With just three simple ingredients and a little know-how, you can create a batch of luscious, velvety salted caramel in no time. In this blog post, we’ll guide you through the process, using a 3,2,1 Method.
3 – 300 grams of Granulated Sugar
2 – 200 grams of Heavy Whipping Cream
1 – 100 grams of Cold unsalted Butter (to be cut into cubes)
– oh and salt (5-6 grams of fine sea salt)
Heavy Bottomed Saucepan
1. Warm the cream in a microwave or saucepan- pouring in cold cream to hot sugar will make you have sugar clumps in your caramel
2. Use Good Cream – With at least 35% milk fat
3. Cold Unsalted Butter – Make sure the butter is really cold & cut into cubes
There are different ways to make caramel. there’s the wet caramel (which uses water) and dry caramel (no water). The dry caramel is my go-to method.
Step 1: Preparing the Ingredients
Measure out 300 grams of sugar, 200 grams of whipping cream, and 100 grams of butter
Step 2: Melting the Sugar and Achieving Caramelisation
Place a saucepan or a deep, heavy-bottomed skillet over medium heat. Add the sugar to the pan and let it melt gradually. As the sugar starts to liquefy, gently swirl the pan to ensure even heating and to prevent any burning. Avoid stirring with a spoon, as this can cause crystallisation. Once the sugar has melted completely and turned into a deep amber colour, it’s time to add your cream.
Step 3: Add the Whipping Cream
Pour the warm whipping cream into the pan slowly. Be prepared for more bubbling and sizzling, as the cream reacts with the hot caramel. Stir continuously until the cream is fully incorporated, and the mixture becomes smooth and creamy. This process might take a few minutes. Take your time here and if you have anyone standing close by, they can pour in the cream while you mix quickly and vigorously
Step 5: Add The Butter
Put in the cubes of butter and let the mixture get to 112-118 degrees celcisus. This is known as the soft ball stage.The longer you cook the caramel, the thicker it will be. If you would like to use it as a drizzle, 112 is fine and if you want it a bit more on the chewy side, let it get to 118 degrees celsius then turn off the heat
Step 6: Infusing the Salty Flavor (Optional)
For the classic salted caramel taste, sprinkle sea salt and stir well. The salt will enhance the flavors and provide a delightful contrast to the sweetness. However, if you prefer your caramel without the saltiness, feel free to omit this step. Infuse the salt as soon as possible because the caramel with thicken further as it cools
Step 7: Cooling and Storing
Allow the salted caramel to cool slightly then Transfer it to a heatproof jar or container, ensuring it is completely cooled before sealing it. Store the caramel at room temperature or in the refrigerator for up to two weeks.
Creating your own salted caramel using just three ingredients is a rewarding experience that yields a decadent treat. With 300 grams of sugar, 200 grams of whipping cream, and 100 grams of butter, you can transform these simple pantry staples into a luxurious, smooth caramel sauce. Whether drizzled over desserts like your brownies or cakes, added to ice cream, or enjoyed straight from the spoon, your homemade salted caramel will surely impress. So, get ready to indulge in this delightful delight that will leave you craving for more!