{"id":40745,"date":"2025-01-25T10:21:28","date_gmt":"2025-01-25T09:21:28","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=40745"},"modified":"2025-01-25T13:44:39","modified_gmt":"2025-01-25T12:44:39","slug":"easy-salted-caramel-sauce","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-salted-caramel-sauce\/","title":{"rendered":"Quick and easy salted caramel Sauce recipe"},"content":{"rendered":"

\"easy<\/p>\n

Easy salted caramel sauce recipe<\/strong><\/span><\/div>\n

The first time I tasted salted caramel sauce<\/strong>, it was a true revelation. Its sweetness and subtle balance between sweet and salty make it an essential delicacy. It can be used in all desserts: cr\u00eapes<\/a><\/strong>, cheesecakes, waffles, cupcakes, entremets, mousses, ice creams, or even as a topping on muffins for an irresistible gourmet touch. Its recipe is very simple, requires only 3 ingredients<\/span>, and making it at home takes just a few minutes. It’s also much cheaper than store-bought caramel.<\/p>\n

You can see my new updated recipe: Thick and creamy salted caramel <\/strong><\/a><\/p>\n

\"foolproof<\/p>\n

Origin of salted butter caramel<\/strong><\/h2>\n

Originating from Brittany, this creamy and delicately salted caramel, made with salted butter, is mentioned in cookbooks as early as 1946 and has become an emblematic specialty, particularly in Morbihan. Its popularity continues to grow, with a proudly claimed Breton identity.<\/p>\n

\"Breton<\/p>\n

Tips and tricks : <\/strong><\/h2>\n

Add the butter at the beginning with the sugar to be able to mix the caramel without any problems. If you’re skilled at melting sugar into caramel, you don’t have to add the butter at the beginning. You can add it to deglaze the caramel after the cream or once the caramel has cooled a bit. In this case, use an immersion blender to incorporate it thoroughly.<\/p>\n

Lift the pan from the heat from time to time and stir well. This lowers the temperature of the caramel and gives the sugar crystals time to melt.<\/p>\n

Remove the caramel from the heat before it gets too dark. It will continue to darken once off the heat. Deglaze it quickly with cream to prevent it from continuing to cook and darken.<\/p>\n

Add hot cream to avoid splattering and prevent the caramel from hardening. You can bring it to a boil or simply heat it.<\/p>\n

After adding the cream, use a whisk and stir constantly.<\/p>\n

For a creamier caramel, use less cream or let it cook longer. For a very creamy caramel, you can also keep half of the butter until the caramel has cooled a bit (around 60\u00b0C \/ 140\u00b0F), then blend it with the caramel. <\/p>\n

Video recipe:<\/strong><\/h2>\n