{"id":25377,"date":"2025-01-25T13:42:27","date_gmt":"2025-01-25T12:42:27","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25377"},"modified":"2025-01-25T13:42:27","modified_gmt":"2025-01-25T12:42:27","slug":"creamy-homemade-salted-caramel","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/creamy-homemade-salted-caramel\/","title":{"rendered":"Creamy Homemade Salted Caramel"},"content":{"rendered":"
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Creamy salted butter caramel <\/p><\/div>\n

Creamy homemade salted caramel recipe<\/strong><\/span><\/div>\n

Salted caramel sauce<\/strong> needs no introduction, this delicious and irresistible treat has conquered taste buds worldwide. It’s a true emblem of French gastronomy, particularly from Brittany, where it originates. This creamy and smooth salted caramel sauce is perfect for pairing with a wide variety of desserts.<\/p>\n

Personally, I love salted caramel, and I’m sure I’m not the only one! What’s even better is that its preparation is quick and only requires three ingredients<\/span>! Yes, you read that right: if it’s your first time making it, you’ll only need sugar, butter, heavy cream, and about ten minutes of your time!<\/p>\n

This Creamy and thick salted caramel<\/strong> will be perfect for making cakes, desserts, filling doughnuts<\/strong><\/a>, drizzling over crepes<\/strong><\/a>, using in caramel and Snickers cheesecake, topping a chocolate and peanut tart, a pecan tart<\/strong><\/a>, and much more… <\/p>\n

\"Creamy<\/p>\n

Tips and tricks<\/strong><\/h2>\n

I had already made a salted caramel recipe with a slightly different method HERE <\/strong><\/a>. If it’s your first time trying this, I recommend you take a look at it.<\/p>\n

Use a heavy-bottomed saucepan:<\/strong> A heavy-bottomed saucepan allows for even heat distribution, which reduces the risk of burning the caramel.<\/p>\n

Use granulated sugar:<\/strong> Granulated sugar is ideal for making caramel sauce because it melts evenly and caramelizes well. Do not use powdered sugar or brown sugar.<\/p>\n

Be patient:<\/strong> The key to making successful salted caramel is to take your time. Let the sugar melt slowly over medium-low heat, stirring the pan occasionally, lifting it above the heat. This prevents the caramel from burning. Use a wooden spoon only towards the end, and a whisk after adding the heavy cream. <\/p>\n

Watch the cooking process carefully:<\/strong> caramel can quickly go from golden to burnt. It’s important to keep a close eye on it and not let it out of your sight while it’s cooking.<\/p>\n

The caramel should take on a nice color. Lift the saucepan from the heat to lower the temperature when you see that it’s going too fast. It will brown more slowly this way, lifting the pan several times if necessary.<\/p>\n

Add the heavy cream gradually:<\/strong> Once the sugar has turned a lovely golden brown, remove the pan from the heat and add the hot cream in two stages.<\/p>\n

Stir constantly with the whisk to prevent lumps from forming and hardening. If small crystals have formed, they will melt when put back on the heat.<\/p>\n

Be careful of splashes:<\/strong> It’s very important to add the cream in two stages and to use a high-sided saucepan. When you add the cream, the mixture will rise and may overflow.<\/p>\n

Add hot cream:<\/strong> You can add cold cream, but you’ll have more caramel crystals forming. Indeed, they will melt once the saucepan is put back on the heat, but by adding the hot cream, we avoid the temperature shock. Stir constantly until smooth and homogeneous.<\/p>\n

Let it cool before tasting:<\/strong> The caramel will thicken as it cools. Pour while still hot into an airtight jar and allow to cool before closing.
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The recipe on video <\/strong><\/h2>\n