First posted: Nov 29, 2013

Easy Salted Caramel


Salted Caramel can be enjoyed just as it is, unadorned and scooped greedily and hastily out of the jar. Or it can be used to turn ice cream into something utterly magnificent and teeny tartlets to things that all your dessert dreams are made of. This caramel is just right as a pouring caramel, with the consistency of thick cream when warmed ot just above room temperature. Here’s how you make it…

Post Script, May 2015
We’re eating almost hardly any sugar at home these days, indulging in delights like this sugar and gluten free Banana Bread BUT I feel that life always has to have room for salted caramel. It’s my kryptonite. What I have been experimenting with lately though is honey salted caramel, or caramel with made with alternative sweeteners such as Xylitol. I’ll post my favourite recipe soon.



Cooks in:        Serves:4-6

  • 200g castor sugar
  • 1 Tbsp honey
  • 1 tsp butter
  • 200ml cream
  • 1-2 tsp sea-salt flakes (fleur de sel) to taste

What to do

1. Melt the sugar and honey in a heavy-based saucepan over medium–high heat, stirring as little as possible, rather swirl the pan from time to time. If you do stir (using a non-stick spatula is best) and a few lumps form, just reduce the heat and allow them to melt back into the caramel slowly.

2. Slowly add the cream, and whisk vigorously as you do, the mixture will bubble a LOT at this stage, so be careful of the very hot steam. Add the butter and salt, mix well and leave the sauce to simmer for another 2-3 minutes or until the mixture is silky smooth, has darkened in colour and has thickened. Remove the pan from the heat and set aside to cool. Again, if any lumps form, just cook them out very slowly over a low heat, or turn the heat off all together and allow them to melt back into the caramel from the residual heat.

3. Allow to cool to just above room temperature and then pour into a sterilised glass jar for storage or later use. If any lumps have not melted back into the caramel by this stage, pour through a sieve.

Keeps in a sterilised jar in the fridge for up to 3 weeks.
Makes a gorgeous edible Christmassy (or anytime) gift.
Use very hot water to clean your pot, and preferably clean it while the actual pot is still quite warm and before the caramel has a chance to 'set'.

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