Salted Caramel with Cream and Butter
A great caramel for sweet baking. You can adjust the consistency—the longer it cooks, the more water evaporates and the darker and firmer it gets. I wanted a light, soft caramel that was a bit runny, so I didn't reduce it much. I also added a little extra salt because I wanted a pronounced salty flavor. You can use this same recipe to make plain, unsalted caramel.
Maria
Recipe author
Salted Caramel with Cream and Butter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 23 %
13 g
Carbohydrates 75 %
43 g
358 kcal
GI:
5
/
0
/
95
- Combine the invert syrup and powdered sugar. Heat until it takes on a light caramel color. 2. Pour in the hot cream and butter, add the salt, and cook, stirring, for about 5–7 minutes.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Invert syrup - 400 kcal/100g
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