Creamy Salted Caramel
Treat yourself to a delicacy fit for French aristocrats! This tender, creamy, melt-in-your-mouth caramel won't leave any sweet tooth indifferent.
Cooking method
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Step 1:
The ingredients. Important: you'll need a heavy-bottomed pan.
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Step 2:
Pour the sugar into a saucepan. Carefully pour in the water down the side. Don't stir! Heat over low heat until the sugar dissolves.
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Step 3:
Once the sugar has fully dissolved, turn up the heat.
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Step 4:
Cook the mixture to a bright amber color. You can take the caramel to any shade you like, from pale milky to deep gold (for fans of burnt-sugar flavor).
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Step 5:
Meanwhile, dissolve the salt in the cream and warm it, but don't let it boil.
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Step 6:
As soon as the caramel reaches the color you want, take it off the heat and carefully pour in the cream in a thin stream. The mixture will swell up dramatically and bubble, so use a large pot. Only now can you stir the caramel. The first time I made it, lumps formed from undissolved coarse salt — if that happens, just set the caramel back over low heat for a few minutes and the lumps will dissolve as you stir.
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Step 7:
Take it off the heat, stir in the butter, and let it cool.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
