Salted caramel

Category: Sauces
Salted caramel

Ingredients

120g granulated sugar
240 gr of cream with a fat content of at least 30%
1 tsp salt

Cooking method

  • Heat granulated sugar in a heavy skillet over medium heat. Stir occasionally with a wooden spatula until it begins to melt. Once it begins to melt, shake the pan a couple of times until the caramel is dark amber in color. Add warm cream and stir gently with a wooden spatula. Be careful, the mixture will start to bubble a lot and burns easily during this time! Heat until the caramel is completely dissolved in the cream. Remove from heat, add salt and cool
  • Salted caramel
  • Caramel recipe from Nastya Monday
  • Salted caramel

Note


Salted Caramel Ice Cream (GruSha)

Salted caramel




Caramel is a confectionery product obtained mainly by boiling sugar with the addition of starch syrup. Distinguish between candy caramel (without filling), stuffed, straw.

Lollipop caramel consists of caramel mass obtained by boiling sugar syrup with starch syrup to a dry matter content of 97-99%. The caramel mass in a cooled state is a transparent plastic mass of light yellow color. To add flavoring properties, additives of food acids, essences and dyes are introduced into it and evenly distributed. From the resulting caramel mass, transparent caramel is formed in the form of rectangular bars ("Theatrical", "Takeoff", etc.) or in the form of small figures (monpansier). By saturating the caramel mass with air, an opaque caramel (the so-called lemon and orange peels) is obtained. When making caramel stuffed with caramel mass, an outer shell is made, and the filling (fruit and berry, nut, liqueur, honey, milk, etc.) is introduced into it before molding.

Caramel is hygroscopic and for safety it is covered with a protective layer of fine-crystalline sugar, cocoa powder, chocolate glaze, a moisture-proof high-fat mixture, and also wrapped, placed in cans or cardboard paraffin boxes.

Admin

Gulya, caramel to bookmarks I'm going every day, but I can't get to her
GruSha
Tanya, I used to think that it was nuuuooo very difficult, it turned out nowhere easier
Glad I noticed
valentina13
GruSha, is it really tasty? !!!
I often see this ingredient in modern recipes, but ... I can't understand!)))
Kara
Gulechka, share your secret, how do you manage to pour cream into the "ready" sugar without consequences? A couple of years ago I got drunk with this caramel, Mom, don't worry. As soon as I poured the cream, it stuck to the bottom tightly, I even ruined one ladle irrevocably. I must say right away that all the dishes in which I tried to cook this very caramel were with a thick bottom. What I just didn’t try, I read somewhere that before adding sugar, you need to grease the bowl with butter. I tried it, it didn't stick, but the finished product gave off afterwards with burnt oil. As a result, empirically, after a heap of spoiled dishes and nerves, I found the best option for myself. Described it HERE
That is, I initially turn sugar and water into caramel and only then add cream. This method is certainly time consuming. I like your way much more, but how do you do it?

And another question, is the consistency "fluid" in the photo, but after the refrigerator it remains the same or is it still thicker?
GruSha
Valentine, try in 1/4 part, for example, just put salt. For sample


Added Sunday, April 10, 2016 6:48 PM

Irina, melt sugar without water. The last time I did it in a teflon ordinary ladle. I pour the cream (room temp) and the caramel very slowly, but begins to melt
Kara
Hmm, maybe I overexposed sugar Gul, dear, what are you going to do next time, can you take a picture of how sugar should look before pouring cream into it? Well pohaaaaluystaaaa
GruSha
Irina, well:)
But try to do a little, maybe it will work this time. More precisely, it should turn out
Bridge
So this is how my favorite caramel is made!
And how delicious to pour ice cream on her! And also a cottage cheese casserole ... Gulya, thank you very much for the recipe.
GruSha
Natasha, yeah, nothing complicated)))
please
Well, I really love caramel, thanks !!!
GruSha
Hope, to your health Thank you
valentina13
Quote: valentina13

GruSha, is it really tasty? !!!
I often see this ingredient in modern recipes, but ... I can't understand!)))
Gulya, I take my words back!
This is REALLY delicious !!!!!
First I tried the proportions, I liked it, even very much! I decided to do it full, because there are a lot of samplers, they will gobble up, you will not have time to blink an eye! But it turned out that only 200g of cream remained ...
Now I want to use some kind of cake ... So I think what kind of cream is suitable for this caramel ?!
proshka
Please tell me how long this caramel can be stored in the refrigerator?
GruSha
Valentine, I am very very happy!!! Thank you for writing
Inna, make half portions if necessary.
Pastry_girl
And I have an ordinary saucepan without a thick bottom, and nothing happened, the sugar burns.
Although I found a small way out, I added cream and melted the sugar lumps in them. Something similar to caramel appeared.
But I still concluded: I need to buy a special saucepan with a thick bottom.
GruSha
Pastry_girl, I once cooked in a teflon-coated ladle, without a thick bottom. It turned out that nothing was burnt. What kind of a saucepan did you have?
Pastry_girl
GruSha, it seems to me that the simplest, not even Teflon coating. And I wonder what happens in a water bath?
Omul
Pastry_girl I cooked this caramel in general in a Soviet frying pan (I use it for fried potatoes); it seems like silumin the material is called, but I won't argue

GruSha Gulsine, and at the same time I will say thank you
for the doubters it is really tasty; made crackers with seeds (linseed and sunflower seeds); butter the cracker with butter, and the caramel on top and
Olga_S
I, too, have long wanted to understand how this is done. Hmm ... but I always melt sugar with some water, it's faster and for sure, otherwise it's somehow scary just sugar without anything. It starts to burn and stink (((Apparently it is necessary to keep it on a very low fire. I will try, but still add a drop of water for fidelity.
But the question is - is it always viscous or does it all depend on whether it is overexposed on the stove or not?
And how does it stand in the refrigerator, does it not thicken much?
Eh, if you really do this to the bank right away))) otherwise they will definitely gobble up at once.
GruSha
Try the recipe before you have any problems. It should work out. Overexposure on the stove affects, as I understand it, the taste and color.
It thickens in the refrigerator
Olga_S
Quote: GruSha

Try the recipe before you have any problems. It should work out. Overexposure on the stove affects, as I understand it, the taste and color.
It thickens in the refrigerator

Yeah, got it, thanks! Yes, the main thing here is not to miss the moment when to remove from the stove - so as not to spoil the sugar from overcooking.
Pastry_girl
Olga_S, I know that if you want to make it thicker, you can add butter after removing from heat.
Olga_S
Quote: Pastry_girl

Olga_S, I know that if the zote is made thicker, then you can add butter after removing from heat.
Also an option) - "you can't spoil the porridge with butter")))
Only I mean about the opposite (asked) that it just thickens in the refrigerator, and not liquid.
Pastry_girl
Olga_STo make it liquid, I heated mine a little in a water bath and mixed it.
julia_bb
Gulsine, what a great recipe, took away to your bookmarks, thanks! I want to make ice cream and ice cream
Thurtle
Girls, tell me please, only 23% of cream is available. Will it turn out caramel or do you need to buy fatter?
Tyetyort
Irina, oil to help you!
Thurtle
Exactly, thanks a lot
Tyetyort
Irina, you are welcome
Crochet
Quote: Thurtle
Girls, tell me please, only 23% of cream is available. Will it turn out caramel or do you need to buy fatter?

I have caramel and milk and 10% cream always works great !!!
Thurtle
Inna, thank you.I'll try in two ways, half a portion

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