Salted Caramel with Cream
Baking and Desserts • American
Description
Salted Caramel with Cream
Ingredients
- Sugar 10 oz
- 33% Cream 10 fl oz
- Salted Butter 0 oz
Step-by-Step Guide
Step 1
Divide the sugar into six parts (50 grams each). In a small heavy-bottomed saucepan, pour in the first batch of sugar, melt it without stirring, and wait for a beautiful amber color to appear. Then add the next 50 grams of sugar and melt it again. To achieve more even melting, you can tilt the saucepan in different directions. Repeat the process with the remaining sugar until all the sugar is melted.
Step 2
Place the saucepan with the cream over heat and warm it almost to boiling (without letting it boil!).
Step 3
Remove the caramelized sugar from the heat when it reaches a rich amber color, add 65 g of salted butter (or regular butter plus a teaspoon of fine salt). Stir well.
Step 4
Gradually add the hot cream in several batches, mixing well after each addition.
Step 5
Put the saucepan back on the heat and warm the mixture until its temperature reaches 225°F (this will take about 5–6 minutes at a vigorous boil, but it's better to use a cooking thermometer).
Step 6
Pour the caramel into a deep dish, cover with plastic wrap, and place it in the refrigerator for a day. During this time, it will thicken beautifully.
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