Liquid gold, that’s what I would call this. Before I had a taste of salted caramel I wouldn’t bother- I sneered at anyone who went on and on about it with praise. I was more into either sweet or salty but never a mix of the two- then I bought a salted caramel ice cream by mistake and there was our first introduction. I needn’t say more as here we are about to make an easy 10-minute salted caramel which I must say is a ‘pantry’ or should I say ‘fridge staple’. But what makes this recipe simple?
Liquid gold: an easy 10-minute salted caramel recipe. Click To TweetFirst off, I know making caramel can seem intimidating! Okay who am I kidding, I was also very much intimidated in the beginning. What with all the caution about: “don’t stir, keep your eye on the pan, lightly water down the sides in case of crystallization” and what the h£!! is it crystallization anyway? The list goes on and on… However, this is something you need to learn because the homemade salted caramel version is way better than the store-bought version. And you can gift it to your loved ones!
What Makes This Salted Caramel Recipe Simple?
I use the wet method. No need for thermometers and all that fuss. Just simple sugar and water in a saucepan to which we bring to a boil into syrup and let it stay on a few minutes more as we watch it change color and transform into a mesmerizing golden amber before we yank it off the stove to pour in the cream and we are done!!! Before we get started it doesn’t hurt to know the difference between the methods.
How To Make Caramel
There are two methods:
Wet method: Requires water which is added to the sugar, which is heated- and turns into syrup then caramel and additional ingredients are added after. This is the method I use in the recipe below.
Dry method: Requires only the sugar which is heated until it melts then the other preferable ingredients are added on.
I have yet to go into the caramel-making processes in detail but you can read more about the difference between the two methods and which type works for which recipe here.
Salted Caramel Tips Before You Get Started
Pour the sugar into a clean saucepan and try not to disperse the sugar on the sides. You can avoid this by adding the sugar in first then using a jug to pour in the water along the sides of the saucepan to ‘rinse’ off any sugar granules.
I cannot emphasize the importance of having ALL your ingredients ready at arms reach. Because when the caramel turns to a good amber color things move super fast.
When pouring the cream into the caramel do not hesitate; yes it will bubble over quite a bit! But keep stirring as you gently pour in the cream until it all comes together.
My First time: while adding the cream, the caramel thickened and looked like a lumpy mess so I thought it was ruined. I quickly ditched it, but little did I know that a few more stirs and it would have come together. Patience pays …
Loosen up a bit! If stored in the fridge, the caramel with firm up a bit. To have a more runny consistency just heat it in the microwave (with the jar lid OFF!) for a minute (30-second intervals) or until it reaches a preferred consistency then use as directed.
Crysta-what?!!!! I’m sure a few of us had the infamous crystallization happen. So make sure you have a bowl of water and brush ready to go. Should you see little crystals forming on the sides of the saucepan, just brush the sides with a little water.
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Come on, that was simpler than you thought it would be right?! Perfect, now go try out your new caramel skills with some sinfully delicious recipes!
Hazelnut & Caramel Chocolate Squares
Shortbread crust with crunchy toasted hazelnuts, sweet gooey salted caramel, and a slightly bitter dark chocolate to balance it all.
Salted caramel
(+15 rating, 3 votes)
Loading...A very simple 10 minute salted caramel recipe that you can also use to make caramel without salt.
Ingredients
- 250g granulated sugar
- 50ml cold water
- 185ml double cream
- 1/4 tsp ground sea salt
Instructions
Measure the sugar first then water into a clean heavy bottomed deep stainless steel saucepan and leave to dissolve over high heat (DO NOT STIR)
It will start to bubble after about 2 min, then change colour after about 7 min. Watch closely as it turns to an amber colour then remove from the fire after roughly 8 - 8 1/2 minutes.
Sprinkle in the salt and gently pour in the cream as you constantly stir
Leave to cool then pour into a sterilised jar or use immediately.
Notes
You can use the same recipe for caramel- just omit the salt 😉
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