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Homemade salted caramel

Creamy and smooth, with video recipe

by Ada Parisi
5 min read
Caramello salato fatto in casa

How to prepare the homemade salted caramel, creamy and smooth. One Sweet Sauce quick and easy to prepare, perfect for filling cakes and delicious tarts, to enrich biscuits, Cheesecake, panna cotta and ice cream, but also to spread at breakfast on rusks. Obviously, following The Salted Caramel Recipe You can also prepare the Traditional Caramel Sauce: it will be sufficient not to add salt.

Tips for a perfect salted caramel

The ingredients of the Caramel salty Homemade are only 4: sugar, cream, butter and salt. The process is very fast, as you can see in the VIDEO RECIPE on my YouTube channel (subscribe, it's free!). A few small precautions:

  • Fire always at a minimum, to prevent the caramel from burning and developing that annoying bitter aftertaste
  • never mixes sugar during liquefaction, because it would stick to the spoon and, ending up on the walls of the pot, it would burn
  • Use a container with a thick bottom and high edges, because when you pour the hot cream the caramel will foam increasing in volume.

How to store salted caramel

If you had salted caramel left over, You have two choices. You can Store it in the refrigerator, in a hermetically sealed container, consuming it within a week. Or, You can treat it like a jam: sterilize the jars by boiling them, Pour the hot caramel and seal them. Turn the jars upside down until cooled and, once cold, Keep the salted caramel jars in a cool place, dry and away from exposure to sunlight. In this way you can consume them within six months.

Caramello salato fatto in casa

HOMEMADE SALTED CARAMEL

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

200 grams of caster sugar

200 milliliters of fresh ilquida cream

180 grams of unsalted butter

5 grams of Maldon salt

Procedure

The salted caramel recipe is really simple to perform. Look at VIDEO RECIPE on my YouTube channel.

First of all, I advise you to use a saucepan with a thick bottom and high edges. Pour in the sugar (You can also mix or use brown sugar for a more aromatic caramel) and let it melt over very low heat. Never stir caramel.

Meanwhile, heat the cream without bringing it to a boil and, When the sugar has formed a dense caramel and smooth, slowly add the cream. Caramel, in contact with hot cream, will begin to foam: is normal, Do not worry. For this you need to use a high-sided saucepan.

Once you have poured all the cream and obtained a perfectly smooth caramel, Turn off the heat and add the butter, Also in this case on several occasions. Knead the mixture until the caramel has absorbed the butter becoming thick and smooth. Add salt: you can use Maldon salt or simply normal table salt.

When the caramel has cooled, will become denser. If you want a fluid caramel again, you will have to heat it in a bain-marie or microwave. Store in the refrigerator in an airtight container and consume within 5-7 days.

Note

STORING CARAMEL: You can Store it in the refrigerator, in a hermetically sealed container, consuming it within a week. Or, You can treat it like a jam: sterilize the jars by boiling them, Pour the hot caramel and seal them. Turn the jars upside down until cooled and, once cold, Store salted caramel jars in a cool place, dry and away from exposure to sunlight. In this way you can consume them within six months.

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