Salted butter caramel
Today I want to reconcile you with salted butter caramel! Why?
Because it is soo good and so easy to do when you have a few tricks.
The first thing you need to know, is that a well-done caramel does not squirt! People are often afraid to be burn by sugar but honestly if you follow correctly the recipe, there is no risk.
Here is the ingredients' list:
- 120g powder sugar
- 45g glucose
- 50g water
- 63g whole cream
- 125g butter
- 1/2 teaspoon of coarse salt
What you need to know:
GLUCOSE: It is necessary for 2 reasons! The first one is that it is an anti-crystallizer, so your caramel will stay smooth even if you freeze it (for exemple for an insert in a dessert). The second one is that it is less disgusting that beet sugar, so by replacing sugar with a little bit of glucose to your preparations, it will be pleasant in mouth, smoother ans will seem less sweet.
Cream and butter: Always use whole creme and cooking butter! This is how we obtain the right textures and make gourmet desserts.
The necessary equipment:
- 1 thermometer
- 1 small saucepan
- 1 whisk
- 1 large jam jar or 2 small jars
Here we go!
Heat your cream, either in the microwave or in a saucepan. Personally, I spend 40seconds in the microwave at full speed. Once the cream is heated, reserve it.
It is really really important to heat the cream in advance, because if you add cold cream to the caramel, it will squirt and/or get stuck in your saucepan.
In your saucepan, add sugar, glucose and water.We will bring the mixture to a boil and let it heat up to 190°C.
You will see that the mixture sugar/glucose/water will first boil, then the bubbles will become larger and finally around 180°C the sugar will start to color. I like to draw it up to 190°C to have a very dark caramel but if you like light caramel, you can remove it around 185°C without worries. There it is the evolution of the caramel as you go along.
Once the correct temperatur has been reached, remove the saucepan from the heat and place it on a table mat.
Pour the heated cream in the saucepan and let it for 10 seconds. Then whip the mixture with a whisk to obtain a homogeneous mixture.
Let the cream/caramel mixture to cool to at least 116°C. Because if you add butter tight away, you risk making it separte..
Once 116°C or less is reached, add the cold butter and the coarse salt. Mix it with the whisk again to obtain your salted butter caramel.
If you do not like salt in your caramel, do not add it. Personally. I put a good teaspoon because I love that.
There you have it!
Your caramel is ready to be pu in jar.This recipe is perfect for a big jam jar or 2 small.
For storage: keep your caramel in the fridge. It will keep for 3 months in a cool place.
This caramel is perfect for filling macaroons, garnishing pancakes or spreading bread.
I wish you a very goo day.