will make about 250mL
Its hardly a secret that i have a sweet tooth, and to see anything with salted caramel makes it a must have. Often I’ll make double batches to keep in the fridge and pull out to finish off or add to desserts.
You will need;
SAUCEPANS to cook with.
FIRE to heat.
MEASURING CUPS to measure
SUGAR PROBE, or any temperature gauge that you can accurately reach up to 120°C
GLASS DOMICILE to hold your gooey salted caramel goodness
This will take about 15mins of pure dedication… so no TV, Facebooking, or stalking your ex!
Other stuff you will need;
1/2 cup Cream
100g Caster Sugar
1tsp of salt
1/2tsp Vanilla Bean Paste (Half a pod)
1/4 cup Glucose Syrup
30g Unsalted Butter
1/4 cup Cream
1Tbsp Glucose Syrup
1/2tsp Maldon Flaked Sea Salt
BOIL 1/2 cup of cream, vanilla, salt and 1/4 cup of glucose
HOLD set aside
HEAT Sugar in a medium sized saucepan until a even caramel colour
SHOWER scalded cream mix into caramel
BEAT constantly until you reach 120°C and take off heat (it will split if you dont give it love)
TOSS in Butter, 1/4 cup cream and Tbsp Glucose
DRINK wine and wait for it to cool
FUSE 1/4 tsp of flaked sea salt into the caramel
DIP fingers directly into the salted caramel and enjoy its goodness
Salt has an amazing way of bringing the sweetness and flavour of a dish out and this is no exception. If you can resist even contemplating consuming it all by yourself then we should not be friends…
Make this to impress your friends, its devilish, simple and most of all is killer on Vanilla bean ice cream!