It all started when I made a chocolate tart for Easter lunch and Jean had the idea to serve it with a side of salted caramel. He took it as personal challenge, as caramel making has been a sticky experience in the past. After doing a bit of research, we mixed and matched several great recipes and came up with one that wasn’t difficult nor too sticky to make. This recipe will be paired up with many others, so stay tuned for the first one next week entailing the best cookies I’ve ever tasted.
Salted Caramel Recipe
What you’ll need:
- 3/4 cup light fresh cream
- 1 cup granulated sugar
- 4 Tbsp water
- 2 tsp honey
- 6 Tbsp salted butter
- 1/2 tsp pure vanilla extract
- 1/2 tsp sea salt
How to make it:
- In a small saucepan, boil the cream over medium heat
- In another medium saucepan, cook the sugar, water and honey over high heat and bring to the boil, scraping down the sugar from the sides. Continue cooking over high heat without stirring until it looks light golden (about 7 minutes)
- Lower the heat to medium and add the hot cream over the mixture while stirring constantly until it bubbles. Stir until there are no lumps then turn off the heat
- Add the butter and sea salt, and stir until the butter is completely melted
- Add the vanilla and mix to combine
- Transfer the caramel onto a bowl, cover it with plastic wrap and let it cool
You can serve the caramel warm and store the rest in a sealed container in the fridge for up to 2 weeks.
Note: If you wish to make normal caramel instead of salted, you can replace the salted butter by unsalted butter and remove the sea salt from the ingredients.
Take a peak at the recipe to come 😉
Who here is a caramel lover?
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