And this salted caramel will be the first little ‘Basics’ installment.
And then instead of having to re-type my favourite pie pastry dough a zillion times in every recipe I use it for, I can just refer you back to that page.
For now, we have basic salted caramel.
Its a great sauce when its warm and then after it sits in the fridge for a little bit it thickens up beautifully.
And I’ve baked a few yummy goodies with it too, so look out for a few salted caramel recipes coming up!
Adapted from Curly Girl Kitchen.
1/4 cup water
1 cup sugar
2 tbsp light corn syrup
3/4 cup heavy cream
55g unsalted butter, cubed (1/4 cup)
1 1/2 tsp sea salt
1 tsp vanilla
In a medium, heavy saucepan, cook the water, sugar and corn syrup over a low heat until the sugar dissolves.
As the mixture is heating, brush down the sides of the pan with a wet pastry brush to stop sugar crystals forming.
Once the sugar has melted, turn the heat up high and cook until the caramel is an amber colour.
Reduce the heat to low and pour in the cream while whisking to prevent any lumps from forming.
Remove from the heat and whisk in the butter, one cube at a time until incorporated. Stir in the salt and vanilla.
Serve warm or store in the fridge until required.
What are some other recipes would you like to see in Baking Basics?