I always held back to making caramel as I heard it was so difficult to make, and that you needed to have candy thermometers. I was SO wrong. I wouldn’t go as far as saying it’s easy to make because it is still very easy to muck up, but by using this simple recipe it does simplify it. This recipe is perfect for any bake you want to add a little extra ‘oomph’ to. This sweet, salty, buttery goodness is literally like liquid gold. I love to add this salted caramel into lots of different bakes: in the middle of cupcakes; adding it to buttercream to make salted caramel buttercream; adding it as a new layer into my mega cakes; adding it to apple pie or even drizzling it over ice cream, the opportunities are endless.
Ingredients (this makes 300ml)
- 245 ml double cream
- 1 tsp vanilla extract
- 220g caster sugar
- 1 heaped teaspoon of sea salt (I like using the course, flaky kind)
Method
- Warm the cream and vanilla extract in a small pan over a gentle heat. While the cream and vanilla are warming up, put the sugar and the water in a separate pan over a high heat and bring to the boil. Let it bubble for around 5-8 minutes without stirring it, and it should go a nice deep amber colour. You will want to keep a close eye on it and not wander away as it can start to burn very quickly.
- Once the sugar water is a deep amber colour, remove from heat and gradually add the cream. You will need to be careful as the mixture is VERY hot and will increase in volume. Keep stirring continuously to avoid any lumps.
- As the caramel is starting to cool sprinkle over the salt and place into an airtight container to cool. It can be stored in the fridge for up to two weeks.
I use this caramel recipe a lot especially in my caramel cake (recipe coming soon).
Hope you enjoy baking this tasty staple,
Happy baking,
Lynsay
If your a person that uses cup measurements this Interactive Convertor will help.
Follow my Socials: Twitter, Instagram
Check out my previous post HERE
Disclaimer- all images are my own
Bake it Wright 