>Salted Caramel

So I decided I am going to start a little Baking Basics section on the blog.

And this salted caramel will be the first little ‘Basics’ installment.

I thought that it would make it easy for you if you are ever looking for a basic pie dough, caramel or pastry cream recipe, that there will be (soon!) an entire section devoted to them in my index.

And then instead of having to re-type my favourite pie pastry dough a zillion times in every recipe I use it for, I can just refer you back to that page.

For now, we have basic salted caramel.

We have a salted caramel cupcake at work and I’m always tempted to lick the spoon after I mix it through the buttercream, so I thought I would make some of my own.

Its a great sauce when its warm and then after it sits in the fridge for a little bit it thickens up beautifully.

And I’ve baked a few yummy goodies with it too, so look out for a few salted caramel recipes coming up!

Adapted from Curly Girl Kitchen.

1/4 cup water
1 cup sugar
2 tbsp light corn syrup
3/4 cup heavy cream
55g unsalted butter, cubed (1/4 cup)
1 1/2 tsp sea salt
1 tsp vanilla

In a medium, heavy saucepan, cook the water, sugar and corn syrup over a low heat until the sugar dissolves.

As the mixture is heating, brush down the sides of the pan with a wet pastry brush to stop sugar crystals forming.

Once the sugar has melted, turn the heat up high and cook until the caramel is an amber colour.

Reduce the heat to low and pour in the cream while whisking to prevent any lumps from forming.

Remove from the heat and whisk in the butter, one cube at a time until incorporated. Stir in the salt and vanilla.

Serve warm or store in the fridge until required.


What are some other recipes would you like to see in Baking Basics?

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Filed under Basics, Gluten Free

2 responses to “>Salted Caramel

  1. Pingback: >Salted Caramel Blondies | Butter

  2. Pingback: >Salted Caramel Nutella Brownie Bites | Butter

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