salted caramel

by Sam on December 30, 2010

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)

salted caramel

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: makes about 2 cups

salted caramel

Ingredients

  • 400gm sugar
  • 165gm butter
  • 250ml cream
  • Maldon salt to taste

Instructions

  1. Heat the sugar in a heavy based pot (I like a high sided cast iron pan as it can get quite messy)
  2. and 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.
  3. Return the pot to the heat and add the cream immediately, still whisking vigorously.
  4. 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.
  5. Allow it to completely cool and stir in another good sprinkle of salt which remains in its granular form.

Notes

If you add the cream to the sugar too soon it may split. If this happens return it to the heat and continue heat ing and stirring vigorously and it should amalgamate to form a sauce.

http://drizzleanddip.com/2010/12/30/fridays-food-porn-salted-caramel

  • 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

Leave a Comment

{ 61 comments… read them below or add one }

Lori December 31, 2010 at 9:25 am

YUM!

Caramel Wings January 10, 2011 at 1:10 pm

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!

drizzleanddip January 10, 2011 at 5:14 pm

Thanks Caramel wings for letting me know about the link, I’ll see if I can fix it.

Kirsty January 13, 2011 at 5:53 pm

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!

drizzleanddip January 13, 2011 at 8:44 pm

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.

food. January 18, 2011 at 12:51 pm

hi i was just wondering when did start to have the caramel colour?

drizzleanddip January 18, 2011 at 6:28 pm

Hi Food

It starts going a caramel colour as the sugar crystals dissolve and the sugar starts bubbling. It turns brown very quickly

Cupcake Lover January 19, 2011 at 12:33 am

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!

drizzleanddip January 19, 2011 at 10:02 am

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!

Mel. February 20, 2011 at 5:57 pm

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. :)

drizzleanddip February 21, 2011 at 10:39 am

Hi Mel, I have never tried with milk, but you will need the fat content in the cream I would image?

Julia May 15, 2011 at 1:55 am

It would probably help if you explained when the caramel browns in the recipe since just lietting the sugar dissolve is not enough explanation

Sam May 16, 2011 at 1:36 pm

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

CMTorie September 23, 2011 at 3:42 am

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?

Sam September 23, 2011 at 8:53 am

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.

ilze March 2, 2012 at 9:50 am

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!

Sam March 5, 2012 at 6:43 pm

Hi Ilze, you can get hold of Julie on 083 400 2991

rumtumtigger April 3, 2012 at 12:13 pm

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.

Sam April 3, 2012 at 2:35 pm

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.

Sarah April 4, 2012 at 6:05 am

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!

sandi April 15, 2012 at 6:22 am

Do you stir the sugar as it is melting?

Sam April 15, 2012 at 4:44 pm

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.

Shân April 20, 2012 at 3:31 pm

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 :)

Sam April 20, 2012 at 3:42 pm

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

Shân April 20, 2012 at 5:18 pm

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.

Sam April 20, 2012 at 10:18 pm

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.

Tora April 27, 2012 at 1:00 pm

Aaarrrgghh… So beautiful
Looks so lush, I WANT

Sam April 27, 2012 at 1:52 pm

Thanks Tora, I could swim in the stuff I love it so much.

Rowena May 30, 2012 at 4:40 am

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!

Sam May 30, 2012 at 9:18 am

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.

Dawn June 14, 2012 at 8:31 pm

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! :-)

Sam June 15, 2012 at 10:25 am

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!

Dawn June 25, 2012 at 8:27 pm

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! :-)

Sam June 26, 2012 at 10:04 am

Excellent Dawn, I’m glad it worked out. Stunning with apples.

Suzanne July 30, 2012 at 12:42 pm

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?

Sam July 30, 2012 at 1:41 pm

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).

Ingrid October 4, 2012 at 8:17 pm

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?

Sam October 5, 2012 at 3:25 pm

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.

Ingrid October 5, 2012 at 9:28 pm

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.

CHRISTINE October 16, 2012 at 2:56 am

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?

Sam October 16, 2012 at 8:44 am

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

Yosita December 10, 2012 at 9:57 am

Hi Sam, how many cups is 400 gr of sugar?

Sam December 10, 2012 at 11:07 am

HI Yosita, I’m sorry but I did not convert this recipe into cups.
Sam

Barb February 24, 2013 at 5:04 am

This looks good hope to make it soon

Kirie March 21, 2013 at 6:25 am

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!

Sam March 24, 2013 at 9:57 pm

Hi Kirie, it’s just normal whipping cream. In South Africa our cream comes in 250ml tubs.

AM June 26, 2013 at 8:45 am

hi! about the cream… from where i live, we don’t have this single or double cream. can i use all-purpose cream for this recipe? or do i have to have the whipping cream? thanks!

Sam June 26, 2013 at 1:50 pm

Hi – All purpose, regular cream will be fine.

jordin June 29, 2013 at 4:41 am

how come mine is not creamy :( i love its taste but how can i fix it? Heehe thanks

bricks June 29, 2013 at 4:43 am

Hello does the butter have to be melted or does it have to be in solid form thank you!

Sam June 30, 2013 at 3:53 pm

Hi Bricks, the butter goes in solid.

Jaxs October 16, 2013 at 2:39 pm

Doing something wrong … First it was too runny so I cooked it for a while longer. Looked fine but now that it is room temperature it is very thick a have some sort of oily layer on top. How long does it need to finally boil to get the correct consistency?

Sam October 16, 2013 at 3:06 pm

Hi Jax

It sounds like it has split – which means the sugar was probably not hot enough. recipes involving sugar can be tricky. I have explained it best I could and have made it so many times exactly like that. It has happened where the butter and cream didn’t completely mix in (split) – but I put it back on the heat and continued to whisk over heat until it was smooth and incorporated. The sugar needs to be completely dissolved and starting to go dark brown before you add anything.

karen October 19, 2013 at 3:18 am

thank u for this.. it is just what i need when i am depressed.. instead of being angry i cook and let my daughter’s eat .. i’ weigh too much already.. at 159 lbs ..

Amber October 25, 2013 at 5:37 am

Simply put this is divine. I’ve never attempted something like this and your directions were superb. It is a huge hit in our house. Now I must get the extra into someone’s home, this is dangerously delicious.

Sam October 25, 2013 at 6:48 am

Thanks Amber and well done! its not that hard when you get the timing right. It lasts for a very long time. Enjoy!

Lisa February 6, 2014 at 5:00 pm

Must try! :)

Nana October 13, 2014 at 2:06 pm

recipe for salted caramel sauce looks yummy, I can’t find a conversion chart. Do you know US measures? Thank You

Sam October 13, 2014 at 3:09 pm

Hi, my conversion chart is on my site one of hte pages on the top under my banner. I use a mix of cups and metric weights.

Thanks
Sam

Rosie October 25, 2014 at 10:08 am

Can this caramel be used in Apples?

Sam October 25, 2014 at 12:07 pm

Hi Rosie, what do you want to do with the apples?

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