I am probably years behind the trend of making salted caramel. But until this weekend I really had no reason to make salted caramel. I was also not sure how it would work with fructose and so I have really not bothered to make it. Now that I have, it will always be in my fridge. Salted caramel making needs patience – something I am short of. But as I had so many other things to make this weekend, I could leave the fructose on glucose on the stove to do it thing while I measured out the ingredients for the other recipes I was making. I love the salt aspect of the caramel as it cuts through anything that is overly sweet. I left it in the pot overnight, out on the kitchen counter as I did not know if it would harden or not, and I was pleasantly surprised when I discovered that it had remained runny. I caught Dave lifting the spoon out of it a few times – he caught some of the dripping salted caramel off the spoon and taste tested it often during the evening. I used my salted caramel in an ice cream (recipe to follow) and it adds such a wonderful dimension. I put a small jar into the fridge and if it is still there when we get back from overseas I might try and make a cake with it.
Are you a salted caramel fan?
- 115g caster sugar - I used fructose
- 45g liquid glucose
- 100g cream
- 8g salt flakes
- 20g butter
- Place the sugar and glucose into a sauce pan and place on the stove over a medium heat
- Leave to go golden brown without stirring it
- Slowly whisk in the cream until completely incorporated
- Remove from the heat and add the salt and the butter
- Whisk until cool
- Place into a sterilized glass jar
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What I blogged:
- one year ago – Nut and Seed Bread
- two years ago – Something Sweet Challenge
- three years ago – Crayfish with Cheese and Mushroom Sauce