Once you have made this caramel, you will become addicted to its yummy gooey texture and the caramel is well balanced with the saltiness of the butter. It is extremely versatile, so use it wherever you fancy (on pancakes, with ice cream, in yoghurt…)
(Source: C’est moi qui l’ai fait)
80g sugar (don’t use brown sugar as it doesn’t caramelise)
40g butter (the salted version)
100ml single cream
A pinch of sea salt
- Put the sugar in a large saucepan on a medium heat and wait without stirring until it turns into an amber coloured liquid. It is important not to stir as it cools down the sugar and prevents it from turning into caramel. Once it has turned golden brown and liquid, stir very gently to bring the sugar that has not yet browned into the center of the pan and let it brown. Make sure the heat is not too intense as the caramel must cook slowly. Don’t overcook it as it would become bitter.
- While the sugar cooks, heat the cream in the microwave until just starting to boil.
- As soon as all the sugar has turned liquid, take it off the heat and add the cream in one go (careful of the hot projections!)
- Stir and add the butter, mixing well with a spoon.
- Bring the saucepan back to the medium heat and stir for 2 to 3 minutes until all the hard caramel bits have melted.
- Add the pinch of sea salt and stir some more.
- Pour into a sterilised jar and leave to cool down (to sterilise: either heat the jars in the oven at 150C for 10 minutes or pour boiling water in the jars and wait for 10 minutes before pouring the water out. Make sure you sterilise the jar tops as well).
- These can keep for months at room temperature as long as the jars are not opened. Once opened, consume within a week (that shouldn’t be too hard) and keep refrigerated.