That’s Alpenlibe liquified yelled mom and I knew I had nailed it. Yep that’s the verdict on my home made salted caramel. I wonder why I ever came up with this idea before. I had this Amul cream staring at me for days in my pantry. I was supposed to make panacotta for guests but ended up baking them cupcakes. And I thought I had ordered 2 slabs of butter each weighing 100g. And I was shocked to realize I had clicked on the wrong tabs so I ended up with 2 slabs of butter each weighing 500 g and so I have 1 kg butter using up the space in my refrigerator. And that’s when I thought the universe was conspiring to make me try the salted caramel recipe and so I went ahead and tried this on a rainy evening. As I was making the caramel, I was very scared, because my aunt had recently suffered massive burns from caramelizing sugar, so I stayed far away and I have never been so cautious while cooking. The process of making the caramel is easy, relaxing and exciting as well. And the final result will make you feel proud of yourself, it could not be easy. Now one would ask what could one do with caramel?- Well a lot of things I would say. Pour it over your popcorn, use it to glaze your doughnuts, cup cakes, cakes. Coat it with biscuits, or the most simple recipe ever would be serving the salted caramel with apple slices- yep dip the apples in caramel and you have a healthy dessert.
Ingredients for Salted Caramel ( Recipe Courtesy: Sally’s baking addiction)
Sugar- 200 g
Salted butter- 90 g
Heavy cream- 120 ml
Salt- 1 tsp ( or make it half if you are using salted butter)
Heat sugar in a pan till it dissolves giving away an amber colour. Add the butter after this process and be careful because the butter will bubble, reduce the flame throughout so that you avoid accidents. Mix the butter and sugar for 2-3 minutes before adding the cream. Now I had the cream in my pantry some store it in the refrigerator both ways its cooler than the medium on fire so when you pour the cream it will bubble rapidly, stir in carefully.
Allow the mixture to boil for a minute or two before taking it off the flame.Add the salt and let the mixture cool a bit before transferring it to an airtight container. Refrigerate upto two weeks and heat the caramel before using it.
I haven’t been able to use the caramel so far, its in my refrigerator waiting to inspire a master piece, hope that happens soon.