Recipe For Salted Caramel

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?

Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream

Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream

Salted Caramel
 
Ingredients
  • 115g caster sugar - I used fructose
  • 45g liquid glucose
  • 100g cream
  • 8g salt flakes
  • 20g butter
Instructions
  1. Place the sugar and glucose into a sauce pan and place on the stove over a medium heat
  2. Leave to go golden brown without stirring it
  3. Slowly whisk in the cream until completely incorporated
  4. Remove from the heat and add the salt and the butter
  5. Whisk until cool
  6. Place into a sterilized glass jar

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39 thoughts on “Recipe For Salted Caramel”

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  4. Liquid glucose is a new ingredient to me. It wasn’t something I grew up with in Canada, but I’m interested to try it. I do love salted caramel very much. I especially like with roasted pears and toasted walnuts. 🙂

  5. This has been a traditional recipe on the Ile de Re and in the Vendee for a long time. It’s one of my favourite ice cream flavours. The supermarkets sell bottles of very good salted caramel sauce or one can just buy a bag of salted caramels and melt them:)

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