Add a salty twist to your subsequent dessert dish! This salted caramel sauce is an ideal addition to cheesecake, ice cream, and different decadent desserts.
The next is an excerpt from Salt and the Artwork of Seasoning by James Strawbridge. It has been tailored for the net.
The Salted Caramel Craze
We’ve pastry cooks and chocolatiers to thank for the salt caramel craze that began practically fifteen years in the past and nonetheless reveals no signal of slowing down. Salt accentuates candy flavours. A small sprint of salt brings out the caramelised toffee notes in brown sugar. To me, it additionally makes cacao and chocolate style richer, much less bitter and extra balanced.
RECIPE: Salted Caramel Sauce
Makes a 500g/1lb 2oz jar
Substances
- 175g/6oz mild mushy brown sugar
- 250ml/9fl oz double cream
- 55g/2oz unsalted butter, diced
- 1 tsp sea salt flakes
Process
- Tip the sugar right into a heavy-based saucepan. Stir in 2 tablespoons of water and warmth over a medium warmth till dissolved.
- Flip up the warmth and cook dinner for 4–5 minutes till you may have a brown caramel (it ought to have reached round 121°C/250°F).
- Take off the warmth and stir within the cream and butter till mixed. Stir within the salt.
Serve heat, or go away the sauce to chill, then retailer in a sealed jar or an hermetic container within the fridge. Unopened, it’s going to preserve within the fridge for as much as 1 month.
As soon as opened, preserve refrigerated and use inside 1 week. It’s best reheated gently in a pan to serve heat.
This sauce is scrumptious served with ice cream, drizzled over a baked cheesecake or used as an ingredient in desserts.
Really helpful Reads
The submit Candy & Salty: Salted Caramel Sauce first appeared on Chelsea Inexperienced Publishing.
