HOMEMADE SALTED CARAMEL RECIPE
Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.
Provided by Sally
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
- After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.
HOW TO MAKE SALTED CARAMELS
Steps:
- Use softened unsalted butter to grease an 8x8 pan. Cut two strips of parchment paper to fit the pan, leaving an overhang on each side and buttering each piece. Set aside. Combine sugar, heavy cream, corn syrup, salted butter, and fine sea salt in a 3-quart saucepan. Stirring frequently, cook on medium heat until the butter melts and the mixture starts to boil. Clip on a candy thermometer. Continue cooking and stirring until the temperature reaches 245ºF. (This will take about 30 minutes.) Lower the heat as needed to prevent bubbling over. As soon as the mixture reaches 245ºF, remove from heat and stir in the vanilla bean paste (see note). Immediately pour into the prepared pan. Sprinkle the fleur de sel over the top. Let the caramels set for at least two hours and up to overnight. Lift the caramel out of the pan using the parchment paper. Cut into pieces using kitchen shears. Wrap individual caramels in pieces of waxed paper. Store at room temperature. Note: To make chocolate caramels, omit the vanilla bean paste. Stir together 1/2 teaspoon vanilla extract with 1/4 teaspoon espresso powder. Add this mixture plus 3 ounces melted unsweetened chocolate in place of the vanilla bean paste.
HOMEMADE SALTED CARAMEL SAUCE
This is an easy and yummy salted caramel sauce. Perfect for topping any dessert.
Provided by dawnbahrenfuss
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.
Nutrition Facts : Calories 106 calories, Carbohydrate 12.8 g, Cholesterol 21 mg, Fat 6.3 g, Protein 0.3 g, SaturatedFat 3.9 g, Sodium 114.8 mg, Sugar 12.5 g
SALTED CARAMEL RECIPE BY TASTY
Here's what you need: sugar, butter, double cream, sea salt
Provided by Ellie Holland
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
- Stir in the butter until melted.
- Stir in the double cream and allow to boil for 1 minute.
- Stir in the sea salt and then remove from the heat.
- Allow to cool before pouring in a clean, sterilized jar.
- Store in the fridge for up to 2 weeks.
- Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 0 grams, Fat 35 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
SALTED CARAMEL CANDIES
Chewy caramels with a sprinkling of sea salt are the ultimate in melt-in-your-mouth decadence.
Provided by By Inspired Taste
Categories Dessert
Time 1h30m
Yield 35
Number Of Ingredients 7
Steps:
- Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
- In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
- In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
- Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
- Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
- Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
- Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
- When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 7 g, TransFat 0 g
SALTED CARAMELS
Steps:
- Spread dulce de leche on small butter crackers. Sandwich with vanilla ice cream.
SALTED CARAMELS
Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat
Provided by Esther Clark
Categories Treat
Time 25m
Yield Makes 55
Number Of Ingredients 8
Steps:
- Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
- Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
- In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
- Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 0.1 grams protein, Sodium 0.15 milligram of sodium
SALTED CARAMEL GLAZE
A simple recipe that is good for dipping apples, served over ice cream, and on top of brownies or apple pie.
Provided by Jillieann
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan. Add white and brown sugars and bring to a boil, stirring constantly. Stir in cream and return to a boil. Boil, stirring constantly, for exactly 2 minutes. Remove from the heat and stir in salt.
- Allow glaze to cool completely, 30 to 45 minutes. Place in the refrigerator to chill, 8 hours to overnight.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 13.4 g, Cholesterol 35.6 mg, Fat 11.3 g, Protein 0.4 g, SaturatedFat 7.1 g, Sodium 118.4 mg, Sugar 12.9 g
SALTED SOFT CARAMELS
Velvety smooth homemade caramels have a sprinkling of kosher salt to create a sweet-salty sensation. Best of all, these caramels don't call for each to be wrapped in waxed paper or plastic wrap...a very tedious chore. The hot caramel is poured into miniature muffin liners instead. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Arrange 30 paper or foil candy cups on a baking sheet. Spritz each cup with cooking spray; set aside. In a small heavy saucepan, bring the cream, butter and salt to a boil; keep warm., In a large heavy saucepan, combine the sugar, water and corn syrup; cook until sugar is dissolved, stirring occasionally. Bring to a boil; cook, without stirring, until mixture turns a golden amber color, about 4 minutes., Gradually stir in the cream mixture. Cook and stir over medium heat until a candy thermometer reads 247°., Remove from the heat. Pour into prepared liners (do not scrape saucepan). Sprinkle with salt. Let stand until firm, about 2 hours.
Nutrition Facts : Calories 45 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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