SALTED CARAMEL

Today I’m making a recipe that works nicely over brownies, cheesecake and even a slice of toasted, rustic bread.

It’s the traditional ‘salted caramel’ that you will find so expensive in the supermarket, but you could make it, in minutes, in your own kitchen!

Ingredients

  • 250 gr granulated sugar
  • 170 gr margarine with butter (at room temperature, cut into cubes)
  • 240 ml of heavy cream (at room temperature)
  • 1 tablespoon of salt

Instructions

  • Melt the sugar at moderate-high temperature in a non-stick pan.
  • Stir until all of the sugar melts.
  • Once the sugar turns 'orange', add the butter and beat it vigorously.
  • Continue to stir until all the butter is melted.
  • Remove the pan from the heat and slowly pour in the cream, while stirring vigorously.
  • The caramel will propably rise again, so be careful!
  • Beat until all the cream is incorporated and then add salt.
  • Let the salted caramel aside to cool down for 15 minutes.
Tip: You can preserve it in the fridge for up to 2 weeks!

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