NEW RECIPE - HOMEMADE SALTED CARAMEL by allasyummyfood

$45.04

NEW RECIPE - HOMEMADE SALTED CARAMEL

<html>
<h1><strong>NEW RECIPE - HOMEMADE SALTED CARAMEL&nbsp;</strong></h1>
<h2><strong>https://s18.postimg.org/aqh6x8w8p/P1590688.jpg</strong></h2>
<h2>I hope you enjoy this salted caramel recipe, it is so easy to make and its one of the best ones. Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!&nbsp;</h2>
<h2>https://s18.postimg.org/z6zcs07cp/P1590689.jpg</h2>
<h2>This is my favorite homemade salted caramel sauce. Only 4 ingredients required! There is no thermometer needed for this recipe, just use your eyes to determine when to add the next ingredient. The caramel itself doesn’t take long to make, only a short&nbsp;10 minutes. However, you’ll want to to cool down completely before using it in a recipe.&nbsp;</h2>
<h2>https://s18.postimg.org/f25sm4l49/P1590704.jpg</h2>
<h2>The caramel will thicken as it cools.&nbsp;&nbsp;It’s sweet, sticky, buttery, salted sugary goodness. Liquid gold, as some may call it. Salty and sweet steals my heart; there is no combination of flavors like the two!&nbsp;</h2>
<h2>https://s18.postimg.org/cjk3llzft/P1590690.jpg</h2>
<h2>I will be making my favourite salted caramel macarons next week, so make sure you dont miss that episode. Dip apple slices into it, spoon it over ice cream, put it into decorated jars and give it as a holiday gift, or just eat it with a spoon. (You know you want to.) The possibilities for salted caramel are endless!</h2>
<p><br></p>
<p>https://s18.postimg.org/vpxaoy0jt/P1590763.jpg</p>
<h1><strong>Ingredients&nbsp;</strong></h1>
<p>175g (or ¾ cup + 2 tablespoons) granulated sugar</p>
<p>60ml (or ¼ cup) water</p>
<p>120ml (or ½ cup) heavy whipping cream</p>
<p>175g (or ¾ cup + 1 teaspoon) unsalted butter, cubed</p>
<p>sea salt to taste, I used about ½ teaspoon</p>
<p>https://s18.postimg.org/tk2zumzq1/P1590703.jpg</p>
<h1>Directions&nbsp;</h1>
<p>Step 1 : In a medium-sized saucepan (preferably a light-colored pan), combine the sugar and water. Heat over low heat, stirring with a metal spoon until the sugar has dissolved, then crank the heat up to medium-high. Allow to come to a boil.</p>
<p>Step 2 : Cook the sugar syrup until it turns into caramel. Once you're happy with the color of the caramel, take it off the heat and immediately whisk in the hot cream. The mixture will start to bubble and hiss like an angry snake (this is why the pan needs to be medium-sized) but just keep whisking and it will calm down.</p>
<p>Step 3 : Add half the butter, one cube at a time, whisking until incorporated. Then add the salt if you wish. Add the remaining butter and whisk until the caramel thickens (aka: cools).</p>
<p>Step 4 : Transfer the caramel to a medium-sized bowl and place in the fridge or freezer to chill.</p>
<p>Once chilled, use a mixer to whip up the caramel. Because there's a lot of butter in it, it will double in volume and lighten in color (like buttercream).Enjoy!!&nbsp;</p>
<p>https://s18.postimg.org/6xxohgjah/P1590755.jpg</p>
<p><br></p>
</html>

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@denissemata · Apr 9 '18

It looks very tasty, it would be ideal to accompany the panna cotta

👍 jaklassen

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@siamul000 · Apr 9 '18

This is looking so yaammii.. thank you so much @allasyummyfood for sharing this kind of interesting food recipe. I'm so interested on your blog. I'm always with you.

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@nurmidirman · Apr 9 '18

$0.04

Thanks for sharing the recipe. It must taste good because there is salty and sweet taste. The ingredients and way of presentation is also very easy, I will probably try it later. I'm sure my son would love this caramel.

👍 allasyummyfood

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@allasyummyfood · Apr 9 '18

hehe thanks so much :)

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@michelmake · Apr 9 '18

$0.04

I made this a couple of times in the past. Indeed so easy! If you ask me it's the best when poured over vanilla ice cream when the caramel is still hot! Not very good when you are keeping an eye on your weight though ;) 

When making this, you should realize that it should not be too thick before turning off the heat. As you said, the sauce will thicken more when cooling down. I always take it off the heat when it is still slightly on the thin/runny side. 

Making the sauce with salted butter makes it even easier. You can then skip the salt too :). 

Finally, I've noticed that the quality of the butter makes a big difference to the flavor. It is definitely worth spending a bit more money on good quality butter!

Thanks for sharing this recipe! It made me want to eat ice cream with this sauce!

👍 allasyummyfood

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@allasyummyfood · Apr 9 '18

oooh lovely :))) you sound like a pro :) but like i said in the video - make sure you try it few times!! yeah i know butter really matters, thanks for your tips!

👍 michelmake

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@michelmake · Apr 9 '18

Well not a pro for sure, but thanks :) I first missed the video, I now watched it though :)

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@triptybarsha · Apr 9 '18

Wonderful looking this food photography,
i like this recipe

👍 triptybarsha

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@oredebby · Apr 9 '18

This looks so yummy. Wow.. Weldone
I should try this soon

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@bossmatang · Apr 9 '18

look at the recipe post I want to taste

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@eunjjn · Apr 9 '18 (edited)

This sauce looks like sugar syrup! Thank you for sharing your recipe^^I followed up and vote!  I introduce to steemian Korean food recipe, if you don't mind, visit my blog,plz^^ Have a good day! @eunjjn

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@yasminep · Apr 10 '18

DON'T DO THIS TO ME. Haha! Looks unreal.

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