I remember when I first tried salted caramel – by mistake. I was buying Lindt chocolate, and I saw it was filled with caramel, but I didn’t see it was salted.
When I tried it, all the opposites came together – sweet and sour, good and bad, winter and summer. The explosion of sweet and vanilla, kicks back with the taste of salt, making the perfect balance. It was a really special moment, and I decided to make it by myself.
All the recipes I found or asked for, included thermometer and other fancy instruments, which preparing this delicious sauce made more complicated than it really should be.
So the solution was in timing.
Here is the recipe, and you are welcome.
1 cup of sugar
½ cup of water
110 gr butter
½ cup of sweet cream
1 tsp sea salt
1 tsp vanilla extract
- Place water and sugar in the pan, and let the sugar dissolve.
- When the sugar is dissolved, put butter inside.
- Now let it boil until water evaporates, and sugar starts changing color into light brown. During this phase there will be some white foam, but ignore it, it is just milk from the butter.
- When the mixture is syrupy and light brown, move it from heat source, and add the sweet cream. This step is a bit loud, the reason is mixing cold and hot as hell. But as you mix it, it will start to get consistency of a caramel.
- Now add vanilla extract and sea salt.
- Pour it into a pan, and you can use it whatever you like – just lick it of the spoon, put it in your coffee, in a cake… The possibilities are endless.