Salted Caramel

by Kate Mate (follow)
Kate Mate
Sweet (414)      Desserts (79)      Dairy (22)      Sticky (1)     
The last time I made this I tried using organic panela instead of sugar which did not work at all, the second attempt turned into toffee, so for this I say that if you're making it, have everything ready before you start and it has to be done right to work. It must be done with sugar, and for it to be a Caramel sauce and not a toffee you need the cream.

Salted caramel in a jar
A nice ribbon and a home made label with all the right info on it makes for a perfect heartfelt gift.

Preparation Time: 20 minutes
Makes: 500 mls

2 cups of granulated sugar
12 tablespoons of unsalted butter at room temperature cut into cubes
1 tablespoon of himilayan salt
1 cup thickened cream

Heat sugar in medium high heat in the bottom of a heavy sauce pan.
When sugar starts to melt start whisking, sugar will clump so continue to whisk, it will continue to melt.
Keep whisking until it reaches dark amber colour.
Add in butter one by one.
Whisk after each addition of butter until all incorporated.

Salted caramel in a jar
Butter melting into the sauce

Remove from the heat and slowly pour in cream, whisk until cream is incorporated.
Add in salt and mix through.
Cool for ten minutes and then transfer to a jar.
When it reaches room temperature place in the fridge.

This caramel sauce will last up to one month in the fridge.
It is a great home made gift.
Caramel is thick once it has been in the fridge, it is great to scoop out with a spoon and eat as is (if you feel like being a bit naughty)
Caramel can be spooned into a ramekin and placed in the microwave for about 10- 15 seconds to make it a runny sauce again to use for anything from sticky date puddings to a topping for ice cream.

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