5.0
(1)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
In a medium sized saucepan, heat the sugar and water over low-medium heat. Do not stir as the mixture cooks.
Step 2
Continue to cook gently, until it's lightly golden brown. This can take 10 minutes
Step 3
Carefully add the cream in a steady stream, stirring with a rubber spatula to prevent burning. Be careful, as the mixture steams and bubbles up.
Step 4
Once the cream is added, the mixture will be ready for the butter (if using a digital thermometer, the mixture will be around 108°C/ 226°F
Step 5
Remove from heat and add small cubes of the butter, using a whisk to ensure a smooth caramel. Stir through the salt flakes.
Step 6
Pour into a heatproof jar and allow to cool completely before sealing with lid
Step 7
Salted Caramel will last in the fridge for around 4 weeks
Your folders
butternutbakeryblog.com
5.0
(7)
20 minutes
Your folders
butternutbakeryblog.com
5.0
(7)
20 minutes
Your folders
sallysbakingaddiction.com
4.8
(253)
10 minutes
Your folders
browneyedbaker.com
4.3
(88)
15 minutes
Your folders
sallysbakingaddiction.com
4.6
(750)
15 minutes
Your folders
livewellbakeoften.com
4.9
(62)
10 minutes
Your folders
thestayathomechef.com
4.7
(3)
Your folders
therecipecritic.com
Your folders
gingerwithspice.com
5.0
(1)
12 minutes
Your folders
budgetbytes.com
3.5
(4)
15 minutes
Your folders
littlesugarsnaps.com
5.0
(1)
Your folders
sugarandsparrow.com
4.8
(16)
10 minutes
Your folders
ladybehindthecurtain.com
Your folders
lifemadesweeter.com
5.0
(11)
12 minutes
Your folders
toppedwithhoney.com
Your folders
mrfood.com
5.0
(1)
10 minutes
Your folders
recipetineats.com
5.0
(7)
10 minutes
Your folders
redbookmag.com
10 minutes
Your folders
foodandwine.com
4.0
(2.0k)