Salted Caramel

Here is the best salted caramel recipe ever, I found the recipe on Edd Kimber's; website Check his website out there are so many good recipes there! I have slightly changed the measurements just as I found it make the salted caramel a bit thicker which is good for cake fillings.


Salted Carmel:

 150g Granulated Sugar

 125ml Double Cream

 15g Salted Butter

 Pinch of Sea Salt

1. Place the double cream in a pan and heat until the cream starts to simmer. Once the cream starts to simmer remove from the heat and allow the cream to cool. Add a pinch of sea salt into the cream. 

2. To make the caramel, place the sugar in a pan and heat. As the sugar heats up, the sugar at the edge of the pan will start to turn brown. Using a rubber spatula or a wooden spoon move the caramelising sugar from the edge of the pan into the middle of the pan. Keep heating until all the sugar has melted and the sugar becomes a copper brown colour. Then remove from the caramel from the heat.

Salted Caramel

3. Slowly pour the double cream into the caramel in stages; this will prevent the caramel from bubbling up too much and over flowing. Keep on mixing until all of the cream is fully combined. Next, add the butter and mix until the butter has been mixed in. Leave the salted caramel to cool.

Salted Caramel