Salted Caramel
I love everything Salted Caramel, be it on popcorn, drizzled on a cake or ice cream. A little drizzle of this golden liquid can transform the taste of any dessert to a whole new level. There are endless ways to use salted caramel and once you get the hang of making it at home, you will never shift back to the store-bought version. Just make sure you read these keynotes if you are trying to make Salted Caramel for the first time!
KEY POINTS ABOUT Salted Caramel Recipe?
Don’t use a dark colored pan. Use a steel pan or a light color pan so that you can see the color change as the sugar caramelizes. Also, make sure you use a deep saucepan because once you add the cream, it will bubble up very quickly. Make sure you pay complete attention while making caramel. The sugar can turn from beautiful amber to black in seconds! To avoid the sugar from crystallizing, place a glass lid on top of the pan. This will create condensation and water will drip from the sides of the pan. This way, the pan will stay wet all the time and avoid sugar crystallization. Don’t stir the pan or swirl the pan until you see the mild color change happening. I personally don’t even touch the pan until it’s almost done.
Do you need a Candy Thermometer?
NO! If you follow the recipe step by step, you will get the perfect consistency every time. I don’t use a thermometer at all.
KEEP IN MIND, If hot caramel comes in contact with your skin, it can burn savagely. So, be very careful and keep your face away when you are pouring the heavy cream to the hot caramel.
What salt should be used in salted Caramel?
I used Le Saunier de Camargue Fleur de Sel, which is a premium, high end finishing sea salt that comes from Aigues Mortes, a small medieval walled town in the South of France.
Here are few recipes where you can use salted caramel sauce
Salted Caramel Panna Cotta Chocolate Brownie with Salted Caramel One Bowl Apple Almond Cake Apple Oats Crumble and Apple Chips
