Creamy Homemade Salted Caramel
The thick and creamy homemade salted caramel spread is a delicious treat, emblematic of Brittany in France. A quick and easy recipe with just 3 ingredients.
SERVING:1 jar
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INGREDIENTS
- 300 g granulated sugar 10.6 oz
- 200 g heavy cream over 28/30% fat content ( 7 oz )
- 60 g salted butter semi-salted butter, or unsalted butter (2 oz)
- 1/2 teaspoon salt if you used unsalted butter. Adjust according to your taste.
PREPARATION
- Place the sugar in a large saucepan over medium heat.
- Let the sugar melt slowly. From time to time, lift the pan over the heat and use a spatula to move it around without stirring the inside.
- When the sugar has almost completely melted, stir with a wooden spoon to melt the stubborn pieces. You can lift the saucepan above the heat and stir well, if you see that the coloring is going too fast.
- When the caramel is close to the desired color, heat the heavy cream.
- Once the sugar has taken on a nice brown color and has completely melted, turn off the heat or remove the pan from the heat and pour the hot heavy cream over it in two stages. Stir constantly with a whisk.
- Turn the heat back on or put the pan back on the stove. While mixing, add the butter.
- Cook for 3 minutes to thicken slightly. If you have a thermometer, remove from the heat at 105°C (221°F).
- The caramel will thicken as it cools.
- Leave to cool slightly, stirring occasionally, before potting. Allow to cool completely before sealing the jar.
Notes
How to store it?
I keep it in the cupboard for a week or a month in the refrigerator. If you want to keep it longer, pour it while still hot into the sterilized jar and close it carefully. Turn the jar upside down on a tea towel until completely cool. You can keep it in the cupboard for up to 6 months, just like jam. Once opened, place in the refrigerator. If the caramel has become very thick, you can reheat it in a bain-marie or microwave before using. You can see how to sterilize a potHERE