• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Salted Caramel

August 23, 2015 By Dane McGregor Leave a Comment

Nothing can beat the perfect sweet and salty combo, this is why Salted Caramel always takes main stage. This recipe is my favourite, creating a smooth and creamy caramel, perfect for any kind of deserts or baking. If salted caramel isn’t for you, simply leave out the salt and you’re still left with the most amazing caramel.

SALTED CARAMEL
 
Save Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Serves: 300ml
Ingredients
  • 250ml Cream
  • 1 Teaspoon Vanilla Extract
  • 220g Caster Sugar
  • ½ - 1 Teaspoon Salt
  • 1 Teaspoon Corn Flour (optional)
Instructions
  1. In a small saucepan add your cream and vanilla and gently heat on a low temperature.
  2. In another saucepan add your caster sugar along with 6 tablespoons of water and bring to the boil, making sure that you don't stir it at all.
  3. Set timer for 5-8 minutes and upon the 5 minute mark watch it like a hawk.
  4. Your sugar syrup should be bubbling and starting to turn a warm amber colour, this is when you know it's ready.
  5. Remove from the heat and slowly pour in the warm cream. Whisk vigorously to remove any lumps and anything sticking to the sides.
  6. Lastly add the salt while the caramel is still warm allowing it to dissolve. If you're unsure how much salt to put in, taste as you go to develop your preferred balance.
  7. Note: The caramel may vary in thickness while it's warm and will thicken up as it cools or is placed in the fridge. If you've cooled caramel is still to running, simply return it to the heat, bringing it back to a light boil. Mix together 1 teaspoon of cornflour with 1 tablespoon of cream or water in a small bowl. Slowly whisk this into caramel and allow to simmer for another 2 minutes, this will thicken it up nicely.
3.5.3229

 

Other Posts you may like

Spiced Caramel
Fruit Goo
Tweet
Pin3
Share
3 Shares

Filed Under: Sauces

Previous Post: « Salted Caramel Pretzel Blondie
Next Post: Whipped Cream Buttercream »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
It’s very kiwi, very chunky and full of chocolat It’s very kiwi, very chunky and full of chocolate. This is my take on a nostalgic New Zealand classic. Jump through to my profile to grab the link for this Chocolate Chunk Tan Square.
Bake brownies, not frownies. That’s how I ended Bake brownies, not frownies. That’s how I ended my week by treating those I work with, with brownies today. I won’t lie, I ate 2 brownies too many 😂
Have you already planned your weekend baking! I’ Have you already planned your weekend baking! I’d love to hear about it.
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2021 · Baker Gatherer