Salted Caramel
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A few simple steps and you have the perfect topping for your ice cream sundae, simply eating right out of the jar, or even for your dinner- kidding (kinda). This luscious salted caramel is formed by heating sugars till they reach the perfect temperature, this forms both flavor and that satisfying texture.
Before we begin, there is a few things to note about salted caramel. First, work quickly. Caramel is sneaking for looking like nothing is happening then- BOOM, she burrned. As previously mentioned the deeper the color = the deeper the flavor, try to keep this in mind as you craft your perfect tasting caramel.
Lastly, let’s talk crystallization. When does it happen? Crystallization can occur with the presence of a single unincorporated sugar crystal. it Resulting in a change in texture—from smooth and fine to lumpy and grainy. To help avoid crystallization, swirl your pan rather than using a utensil.
Salted Caramel
Prep time: 2 minutes
Cook time: 15 minutes
Yields: of caramel
Author: Ireland Lindsay
Ingredients:
3/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream,
2 tablespoons unsalted butter
1 teaspoon vanilla extra
Sea salt to taste
FOR THE CARAMEL:
COMBINE sugar and water in a heavy-bottomed saucepan swirl to disperse water evenly. Cook over medium heat stirring occasionally. You will notice the color of the mixture turn from white, to clear then begin to take on a golden color if it is browning unevenly- don’t fret. Continue swirling the pan so that it cooks evenly.*
* Avoid using any utensil to stir, this will increase the risk of crystallization in your caramel.
ONCE you’ve achieved a deep golden color, turn off the heat and add in unsalted butter, heavy cream, and stir till combines. Be careful, as the mixture will hiss and sputter from the sudden temperature change. Stir in salt and vanilla until well-combined. Let cool slightly.
ONCE cooled slightly transfer to airtight/heatproof storage container. Store in the refrigerator for up to 1 month.
ENJOY on an abundance of things, from cookies to ice cream! Heat up at 30-second intervals in the microwave until fluid again.
Recipe by @IreBakes
