Many times I’ve tasted dessert or snacks with salted caramel with such a a nice sweet taste and salted back taste. So now I’ve decided to make it by myself so to be used wherever I like. This recipe is so fast and you get a really tasty salted caramel.
• Doses for 2 jars:
• 200 gr = 1 cup of sugar
• 200 ml = 1 cup of fresh cream
• 180 gr = 3/4 cup of butter
• 5 gr = 1/2 tsp. of fine salt
• preparation: 5 min
• cooking: 15 min
• total: 20 min
How to make salted caramel
Warm the cream in a pot on low heat.
Put the sugar inside a thick-bottomed pot ,not to small so that there is equal space for the sugar .Medium low heat.
Melt it over medium-low heat without ever turning it but only by spinning the pot.
Heat the cream. When the sugar is caramelized, add the cream, slowly
Move from the flame and continue to stir.
Then add the butter in chunks and salt.
Stir until the butter is completely melted.
Add the warm ream but be careful as it the mix may start producing large bubbles which can splash.
Then transfer the caramel into sterilized jars.
Let them cool before storing them in the fridge.
Serve the salted caramel on a slice of cake or panna cotta, gelato.