Source: Africa Studio, AdobeStockChewy, incredibly aromatic, and delicious salted caramel is a treat you can't resist. You can eat it plain, use it as a topping, add it to drinks, or use it as a base for baked goods and desserts. We're sharing the best recipes, but always store the finished caramel in the refrigerator!
1. Salted Caramel with Cream
Source: AdobeStockYou can also stir in chopped peanuts or other additions.
You will need: 300 g sugar, 300 ml 33% cream, 200-220 g butter, 1 tsp sea salt.
Instructions: Pour the sugar into a saucepan, add a few tablespoons of water, and cook over medium heat until it turns a beautiful amber color, but don't let the sugar burn. Remove the saucepan from the heat and gradually pour in the hot cream, stirring constantly.
Cook the caramel for another 2-3 minutes, then remove it from the heat again and add the diced butter. Stir until smooth and season the caramel with salt to taste. Cover it with plastic wrap directly on the surface, let it cool to room temperature, and then refrigerate. Afterward, transfer the cooled caramel to a jar.
2. Salted Caramel with Glucose Syrup
Source: AdobeStockAn alternative recipe for making this treat with ready-made glucose syrup.
You will need: 120 g sugar, 120 g glucose syrup, 180 ml 33% cream, 80 g butter, 2 g salt.
Instructions: Mix the glucose syrup with sugar and cook over low heat until smooth, without stirring. Gradually pour in the hot cream, actively stirring the mixture. Be aware that it will bubble and splatter!
Cook the caramel for another 1-2 minutes, remove from heat, and let it cool slightly. Stir in the butter and whisk with an immersion blender. Then season the caramel with salt to taste, transfer it to jars, and refrigerate.
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3. Coconut Salted Caramel
Source: AdobeStockIt's important to use coconut cream here, not coconut milk.
You will need: 500 g sugar, 350 ml coconut cream, 100 g butter, 4 g salt.
Instructions: Melt the sugar in a saucepan over low heat, stirring. It's important that it doesn't burn! Separately, mix the coconut cream with butter and heat almost to boiling. Carefully pour the mixture into the hot sugar, stirring. It's best to do this in a deep pot, as the mixture will splatter.
Heat the caramel a little more until smooth, remove it from the heat, and let it cool for 10-15 minutes. Salt the caramel, pour it into jars, cool completely, and refrigerate.
4. Salted Caramel without Cream
Source: AdobeStockThis caramel is made with milk and water.
You will need: 450 g sugar, 80 ml milk, 80 ml water, 100 g butter, 0.5 tsp lemon juice, salt.
Instructions: Pour the sugar into a saucepan and add water with lemon juice. Cook over high heat, stirring occasionally, until large bubbles form. Then reduce the heat and cook the caramel until smooth and a beautiful shade.
Remove from heat, add butter, and stir. Then pour in the hot milk and quickly stir again. Let the caramel cool slightly, salt to taste, pour into jars, and leave until completely cool.
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5. Vanilla Salted Caramel
Source: AdobeStockWe suggest making it with real vanilla, not flavoring.
You will need: 350 g sugar, 20 g glucose syrup, 400 ml 33% cream, 200 g butter, 1-2 vanilla pods, salt.
Instructions: Mix the cream, glucose syrup, and split vanilla pods. Bring to a boil, then carefully strain. Separately, melt the sugar in a heavy-bottomed saucepan. First, heat it over high heat, and when it starts to melt, reduce the heat, but do not stir.
When the caramel turns amber, pour in the hot cream, stirring constantly. Be aware that the mixture will splatter and bubble! Salt, stir thoroughly again until smooth, add butter, and stir again. If needed, blend the caramel with an immersion blender until smooth. Transfer it to jars, let it cool, and store.
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6. Salted Caramel with Gelatin
Source: AdobeStockIt turns out more stable, and it can also be used for cakes and cupcakes.
You will need: 250 g sugar, 80 ml water, 150 ml 33% cream, 50 g butter, 0.5 tsp salt, 2-3 g gelatin.
Instructions: Dissolve the gelatin in a minimal amount of water according to the package instructions. Mix sugar, salt, and water, and place them over maximum heat. Do not stir!
When the water has almost evaporated and the sugar begins to change color, reduce the heat to medium. Cook until a beautiful caramel shade, but still do not stir. At most, gently swirl the saucepan.
Remove the saucepan from the heat and gradually pour in the hot cream with melted butter, actively whisking. Add the gelatin, blend the caramel with an immersion blender, and transfer to jars. Let it cool and refrigerate.
7. Salted Caramel with Whiskey
Source: AdobeStockInstead of whiskey, you can also use rum or cognac if you prefer them.
You will need: 200 g sugar, 50-60 ml water, 150 ml 30-33% cream, 30 ml whiskey, 50-70 g butter, salt.
Instructions: Pour the sugar into a saucepan, cover with water, and cook until a beautiful caramel color. Then remove from heat, pour in the hot cream, stirring constantly, and cook the caramel for a few more minutes.
Pour in the whiskey, stir, and salt. Add a little butter for the desired consistency, which depends on how you plan to use this caramel. Transfer it to a jar and refrigerate once cooled.
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8. Chocolate Salted Caramel
Source: AdobeStockFor this recipe, you need dark chocolate with a high cocoa percentage.
You will need: 300 g sugar, 80 ml glucose syrup, 400-450 ml cream, 50 ml water, 200 g dark chocolate, salt.
Instructions: Mix sugar, glucose syrup, and water, and cook over medium heat until amber. Do not stir the mixture! Carefully pour in the hot cream, whisking, and cook the caramel for a few more minutes.
Then remove it from the heat, add the chopped chocolate, and stir until smooth. Salt the caramel, stir again, and cover it with plastic wrap directly on the surface. Let it cool to room temperature, transfer to jars, and refrigerate.