We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Salted caramel recipe Flavia Imperatore of 12-03-2018 [Updated on 12-03-2018]
The salted caramel it's my latest culinary addiction! I love the contrasts of flavor, here the presence of salt contrasts with the sweetness of caramelized sugar creating a truly unique flavor mix. If you've never tasted it, you absolutely have to fix it, I'm sure you'll go crazy just like me. Spoon it on ice cream, use it as a topping for a cheesecake, add it to the brownie mixture or simply eat it in spoonfuls as I usually do.
You can prepare a small supply, pour it into sterilized jars and keep it for a few weeks so as to always have some ready when needed.
But let's get to the point, today I'll explain how to make caramel salty so as to use it for the recipe of Knam's tart that I am about to publish, if you try the recipe let me know: *.
How to make salted caramel
Put the sugar in a thick-bottomed saucepan over the heat.
Melt it over medium-low heat without ever turning it but only by swirling the pot.
When the sugar has caramelized, add the cream, previously heated, flush.
Move from the flame and continue stirring.
Then add the diced butter and salt.
Stir until the butter is completely melted.
Then pour the caramel into sterilized jars.
Let them cool before storing them in the fridge.
Your salted caramel is ready.