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salted caramel
Salted caramel is my nirvana, it’s absolutely everything it’s cracked up to be. Caramel is my favourite sweet flavour, and I love salt, so this combination is perfection.
This delicious sauce is very on trend at the moment and all over London like a rash. My fabulous Johannesburg foodie friend Julie Lindhiem very graciously shared this recipe with me. Julie has an impressive background in food creativity, starting and later selling the very popular ‘Wild Olive’ food store in Greenside. She now runs phenomenal cooking classes through the year out of her home in Parkhurst.
It’s easy to make and can be bottled in pretty jars as a gift, or can be stored for the making of future instant desserts or toppings.
It will not last long in my house.
I made this the other evening and we had it poured over a good quality vanilla ice-cream.
What you need to make: (you can extrapolate the quantities up or down, I made 2.5 x the recipe so as to utilise a full 250ml tub of cream)
- 400gm sugar
- 165gm butter
- 250ml cream
- Maldon salt to taste
How make:
- heat the sugar in a heavy based pot (I like a high sided cast iron pan as it can get quite messy)
- as soon as the sugar has all dissolved, remove it from the heat and add the butter in parts whilst continuously whisking *warning it is VERY hot*
- the butter will splatter quite a bit, just keep whisking and ensure that you do not touch this sauce
- return the pot to the heat and add the cream immediately, still whisking vigorously
- when the sauce has become smooth and amalgamated (this happens quickly) remove it from the heat and add a good sprinkle of salt which dissolves
- I then allowed it to completely cool and stirred in another good sprinkle of salt which remains in its granular form
I loved the little salty crunchy bursts through the very smooth and velvety sweet caramel. It totally amplified the flavour as it did to this incredible chocolate chip cookie recipe.
Spread onto shortbread, decorate a cupcake, combine with chocolate, drizzle over ice cream or simply dip your finger in it.
smooth and silky, salty and sweet
warm or cold its a decadent treat
Cooking with Ju Li : Julesc@iafrica.com 083 400 2991
{ 46 comments… read them below or add one }
YUM!
Hi
Awesome Post!
I actually saw the yummy looking pic of this Salted Caramel on foodgawker. I don’t know if you have already noticed it but there is a typo on the URL you submitted on the website along with this pic! It does not redirect to this page because the link says .con instead of .com
Anyway I am glad I got here!
You have a new regular reader now!
Thanks Caramel wings for letting me know about the link, I’ll see if I can fix it.
Looks delicious!
Can I ask though… what sort of cream? Single, double? And sugar, should it fine, like caster sugar or will regular granulated do? Thanks!
Hi Kirsty, I used single cream and regular granulated sugar. The recipe actually was for caster sugar, but I used regular as when it melts it makes no difference. Sugar is sugar.
hi i was just wondering when did start to have the caramel colour?
Hi Food
It starts going a caramel colour as the sugar crystals dissolve and the sugar starts bubbling. It turns brown very quickly
Hi, These look absolutely lovely! I’m so excited about baking them..
I have a question, between the first and second steps, am i missing something? If i heat the sugar alone, will it dissolve? or do i need to mix in water?
Thank you for this recipe!
Hi Cupcake Lover, yes you just heat the sugar and it dissolves on its own (no water needed) – as it dissolves it will caramelise very quickly, so make sure all the crystals are in the hot, molten part and then proceed with adding the butter and cream (quickly). Good Luck!
Hi,
I’m a really big fan of salted caramel! So, I want to try out this fantastic recipe, but I don’t have any cream at home. Could I also use ‘fat’ milk?
And if so, would it change the structure/flavour of the caramel?
Thanks in advance.
Hi Mel, I have never tried with milk, but you will need the fat content in the cream I would image?
It would probably help if you explained when the caramel browns in the recipe since just lietting the sugar dissolve is not enough explanation
Thanks Julia, it starts going brown as it dissolves so its quite simultaneous. If you read the thread of comments I have added further explanation, but will add it into the post too.
Thanks
sam
Does this stay a nice consistancy at room temp? The last version I made (different recipe) was absorbed by my cupcake, I’m looking for a consistancy that will hold together inside a cupcake. Any ideas?
Hi
This salted caramel really thickens up to a soft and smooth fudge like consistency at room temp. But like all caramel will become very liquid when heated or baked (as in baked in the center of a cupcake). All it is is butter, cream and sugar so I am not sure how to overcome this and prevent the caramel from being absorbed into the cake sponge.
HI, I am trying to gett hold of “CookingJul Li’. sure your friend is the Julie. Please can you give me a more informartion on her cooking classes. Ate food made from her recipes at an acquintances home and wouldlove to join a cooking class as the food was absolutely delicious!
Hi Ilze, you can get hold of Julie on 083 400 2991
Hi Sam, I made Candice’s version of salted caramel on the weekend and I found it to be a lot more flop proof. I’m afraid I flopped this recipe before and it nearly scared me off making caramel again. It took a long time for me to be brave enough to risk wasting ingredients. I don’t think its your fault though. When I made your recipe, I used a Bauer pot and I just don’t think this pot is conducive to melting sugar on its own. All it does is crystalize and burn the sugar. What I liked about Candice’s recipe is that she just puts all the ingredients into a pot and lets that boil up. It worked brilliantly. I think I will use your quantities and her method and see if it works out.
Hi Tami, glad Candice’s recipe worked out for you, I haven’t tried it. I have made mine so often and in my cast iron pot it always works out perfectly. I would imagine that a Bauer pan would not be ideal as it tends to retain too much heat.
This looks so YUM! I’m quite partial to a good salted caramel, so this will go over quite well for Easter! =D your chocolate and salted caramel tart looks AH-MAZING!
Do you stir the sugar as it is melting?
Hi Sandi, in theory you are not supposed to but I actually do to speed up the sugar melting, but only about half way through. I find it goes a bit too dark if you leave it to melt on its own. As soon as its all melted you need to work quickly and add the butter and cream whilst stirring vigorously.
So… I have just made this recipe as the filling for a mille crepe cake I am making for my dinner club. The colour is just beautiful. One thing though, for beginner sweet makers like myself, perhaps some obvious warning labels should be attached. Like:
1. Melted sugar is hot. No, Shân, pay attention it’s H.O.T!
2. Be careful when you add the butter to this HOT melted sugar, as its has surprising results :/
3. Do not taste test once you have added the salt, Shân…why? because it’s still HOT.
it looks lovely however and I cant wait for it to cool down so I can taste it
Hi Shan, I am sorry and hope you have not burned yourself…I agree I will add in a few warnings. I hope that the awesomeness of it will offset any making hiccup.
Let me know what you think one you have tasted it. Add more salt if you like it extra salty like I do
Sam
Hehe
No burns. Its tastes great! I think I may have over cooked it a bit, but its still good 
Ill let you know how it goes with the crepe cake. Thanks.
I like lots of salt too, but I’ll go for less this time as my guests may not share my love for salty things.
Shan – Im glad no injuries and I should add a little extra comment on the caramelisation. I have made this so many times and have found it good to give the sugar a stir once it starts melting so as to prevent too much darkening of the sugar.
Aaarrrgghh… So beautiful
Looks so lush, I WANT
Thanks Tora, I could swim in the stuff I love it so much.
Since my recent trip to Paris, I am obsessed with salted caramel. I have never made it before so please excuse my ignorance. A couple of questions: what is maldon salt? Is it the same as kosher salt? (I am in the US.) Also, how do you know how much to put in? Thanks so much. Your photos are gorgeous!
Hi Rowena, I use a se salt flake (Maldon) as it is nice to have the crunchy texture. I use about 1/2 a teaspoon to mix in and then I always add a pinch or two more as I like to actually pick up the salty bits. But add bit by bit to your taste preference.
This recipe looks amazing. I’m thinking of trying it but am unsure of the ingredient quantities. I’m in the U.S. so please pardon my ignorance…can you tell me how I would convert the recipe into American measurements? I have no idea how to measure grams and milliliters in cooking. Thank you so much!
HI Dawn – Im going to be putting up a conversion chart page on my site.
400gm sugar – 13 oz
165gm butter – 5.82 oz – or 1.5 sticks
250ml cream – 1 cup
Good luck!
Thank you so much for the conversions! I tried out the recipe and it turned out amazing!! I put it on french toast and it was delicious. I even have some left over for my new favorite snack of apple slices dipped in salted caramel sauce. *swoons* Thanks again for your help!
Excellent Dawn, I’m glad it worked out. Stunning with apples.
Wow, this looks amazing! I want to try it.
Just two questions. How long will it keep? I assume it should be stored in a fridge, but for how long will it keep before it goes off? Also, I don’t have a cast iron pot. I only have copper base pots. Will this work?
Hi Suzanne, yes any pot will work. I actually store it out the fridge and it lasts for months. (well as long as it lasts before your eat it all which is unlikely to be months).
I followed the recipe to the T except that I used milk instead of cream. Up to the 2nd step the results were fine but when I added the milk the caramel became very runny AND the milk curdled so I do not have a thick caramel and I have a yucky layer on top of the caramel. I’m thinking that if I make the caramel again I will stop before adding milk or cream. What do you think, what did I do wrong?
Hi Ingrid, what you did wrong was add milk instead of cream. Why did you do that? The recipe says cream, and that is what is needed to make salted caramel.
Hi Sam, thanks. Next time I will be sure to add cream. I did not have cream (forgot to add it to my shopping list!) and so thought I could substitute with milk. A food blog I recently read has a recipe for salted caramel with milk.
Hey Sam,
I wanted to drizzle this over a cookie. Will it harden? Thats what I’m looking for. Didn’t want to drizzle something that would end up a sticky mess once I packaged them. Also, it would be best to drizzle while hot them right? Should I put the cookies in the fridge once drizzled to harden?
Hi Christine, I’m afraid this salted caramel does not harden, its more of a luscious sauce to drizzle over desserts. In terms of the fridge, generally cookies would go soft in the fridge due to the moisture content. So my advise would be to store your cookies in an airtight container at room temp. Find a caramel recipe that hardens.
Good Luck
Sam
Hi Sam, how many cups is 400 gr of sugar?
HI Yosita, I’m sorry but I did not convert this recipe into cups.
Sam
This looks good hope to make it soon
Hi! Sorry, I hate to ask questions. I was just curious about the cream. I’m not sure where you live, but I live in the US and I have never heard of cream in a tub. Is it the same thing as, say, heavy whipping cream? Or is the kind of cream you are talking about different? I didn’t see any other comments about it. Sorry, and thanks for your time and patience!
Hi Kirie, it’s just normal whipping cream. In South Africa our cream comes in 250ml tubs.
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