Introduction: Simple Caramel (Salted Caramel) Sauce
SIMPLE CARAMEL (SALTED CARAMEL) SAUCE
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Step 1: HEAT UP THE SUGAR
450g / 2 Cups Caster Sugar
12tbsp Cold Water
226g / 1 Cup Unsalted Butter
240ml / 1 Cup Heavy Cream
1/2tsp Salt – for regula caramel
1 & 1/2tsp Salt- for salted caramel
2tsp Vanilla Extract
Add the sugar and water to a saucepan and and heat on a high heat until the sugar melts and begins to boil. Once the mixture begins to boil, continue to heat the mixture until it turns deep amber in colour. (to make sure the sugar mixture does not burn, swirl the pot around to move the liquid around. It’s important not to stir the mixture, so swirling the entire pot will stop the mixture from burning and give an even colour.) Once the mixture is a deep amber colour, add in the butter and continue stirring. Once the butter has melted, remove from the heat and add the heavy cream.T o finish, add the salt and vanilla. Note: the caramel will thicken up as it cools.