The salty version of this sweet treat has been very popular recently.
Sweet caramel is not unusual, whereas the salty one arouses interest and suspicion 🙂
It should not. A touch of salt makes the caramel flavor unique.
Salty caramel works great as a sauce for cakes, ice creams, desserts. I used it as a sauce for doughnuts that I recently baked.
If you decide to try this recipe, I encourage you to share your photos under the comment section.
Bon Appetit 🙂
- 1 cup of caster sugar
- 6 decagrams of salty butter
- 1/2 cup of double cream
- 1/4 cup of water
- 1/2 teaspoon of salt
Pour the sugar into the pot and add water. Cook until the sugar starts caramelising ; approx. 4 minutes. After that, remove the pot from the heat and add the butter, pour the cream and add salt. Mix and put it back on the heat, boil for another 3 minutes.
Do not keep the caramel on the heat for too long as its texture can become too hard and it will not be usable as a sauce.