Delicious salted caramel
12 servings
15 minutes
Salted caramel is a true French delicacy that combines sweetness with a hint of sea salt's savoriness. Its history traces back to Brittany, a region known for its creamy and salty treats. The exquisite balance of caramelized sugar, butter, and warm cream creates a delicate and velvety texture. The flavor is deep and rich with a pleasant salty note that enhances the sweetness. This caramel is perfect for desserts: it can be drizzled over ice cream, used as a filling for pastries, or even added to coffee for an elegant culinary composition. After preparation, it takes on a thick, gooey consistency that becomes convenient for storage when cooled. The French have a knack for refined pleasures, and salted caramel is one of those flavors that leaves unforgettable impressions.
1
Melt sugar in parts over medium heat in several stages — first melt 50 grams (do not stir! otherwise lumps will form that won't melt and will remain in the caramel, disrupting the product's consistency), then more and more. Watch to ensure the sugar doesn't overheat; cook everything over medium heat, or else the sugar will burn and the caramel will be bitter.
- Sugar: 300 g
- Sugar: 300 g
2
Add butter and gently mix (the mixture will start to bubble).
- Butter: 65 g
3
Then add well-heated cream and mix gently until homogeneous. The cream must be well heated (do not bring to a boil): if cold cream is poured into melted sugar, everything will curdle due to the temperature difference.
- Cream 33%: 335 ml
4
Add a pinch of salt.
5
Boil for 3–4 minutes.
6
After cooking, cool the caramel to room temperature in the container it was made in, and only then transfer it to a jar for storage. Store in the refrigerator.