So I decided I am going to start a little Baking Basics section on the blog, and this salted caramel will be the first little ‘Basics’ instalment.
I thought that it would make it easy for you if you are ever looking for a basic pie dough, caramel or pastry cream recipe, that there will be (soon!) an entire section devoted to them in my index.
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.
We have a salted caramel cupcake at work and I’m always tempted to lick the spoon after I mix it through the buttercream, so I thought I would make some of my own.
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!
- ¼ cup water
- 1 cup sugar
- 2 tbsp light corn syrup
- ¾ cup heavy cream
- 55g unsalted butter, cubed (1/4 cup)
- 1½ 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.
Adapted from Curly Girl Kitchen.