Salted caramel

8 servings

20 minutes

A classic French dessert made from burnt sugar and cream. The trick is to stop burning the sugar in time: it should be a rich cognac color. If you remove it too early, it will be too sweet, and if you let it go, the caramel will be bitter. If the caramel is the right color, but seems too liquid, don't be alarmed, just let it cool and put it in the refrigerator, then the caramel will thicken.

Energy value per serving

• Calories: 198.2
• Proteins: 0.8g
• Fats: 12.9g
• Carbohydrates: 19.7g

Ingredients

• Coarse sea salt: 4 g
• Sugar: 150 g
• Cream 35%: 260 ml
• Butter: 15 g

Cooking steps

1. Place one pot on low heat. Pour in the cream and let it heat slowly.

   Required ingredients:

   • Cream 35%: 260 ml

2. Place another saucepan over medium heat. Add sugar and 2 tablespoons of water. Keep it on the heat for 5 minutes — the sugar will dissolve and take on a cognac color. Do not stir, but occasionally swirl the pan or tilt it slightly in different directions. More time may be needed — it depends on the stove.

   Required ingredients:

   • Sugar: 150 g

3. Check the cream — it should be hot.

4. Add butter and hot cream to the brown sugar. Stir well for 1 minute.

   Required ingredients:

   • Butter: 15 g
   • Cream 35%: 260 ml

5. Add half a salt. Stir for 3 minutes.

   Required ingredients:

   • Coarse sea salt: 4 g

6. Try it, and if you want, add more salt.

   Required ingredients:

   • Coarse sea salt: 4 g

7. Store the finished caramel in a jar in the refrigerator.