I first heard about salted caramel two years ago. I spent some days in Paris with my sister and it seemed that there was salted caramel everywhere.
My sister owns a catering service in Rio, and so we were two food passionate in Paris. From bistros to food shops… divine. I have bought more herbs fines that I can use in 10 years :-).
Maybe because I have tried so many other things, at the end I did not eat salted caramel, but I didn’t forget it.
So just the other day while I was thinking about dieting a little, it came back to my mind ;-). And I couldn’t resist it. I saw many recipes, and I was lucky enough to choose the one that results in a creamy caramel. I followed the recipe of the blog La Tana del Coniglio, changing it a little bit.
Well, since I met salted caramel, I was the one who used to say “I like candies, but a small piece is enough…”. I’d like to be a bee to watch myself last Wednesday when I prepared this salted caramel. I just couldn’t stop eating it. Right after finishing it (it is more liquid and darker) I tasted it and thought that maybe I should have used less salt… and another bit to confirm it…and one more yet. Then I began to blame the salt, saying to myself that matching salty with sweet creates a kind of dependence (just like Coke).
I shot some photos and, obviously I couldn’t waste all that caramel left on teaspoons and small plates… and I ate it.
Guess why the photos didn’t please me and, second round the day after when the salted caramel was already infridge for 1 day and so more creamy and less salty, and I tried and tried it again.
You can use it like you use Nutella, with bread, crepes and ice creams. But also on panna cotta, cakes… or you can eat it by itself as I do ;-).
- 100 g of sugar
- 250 g of fresh cream
- 40 g of butter
- 1 coffee spoon of Fleur de Sel or common salt
- Keep the butter out of the fridge. It has to be soft at room temperature.
- Mix the Fleur de Sel with the butter until well combined.
- Pour the sugar into a pan of about 20cm/7.8in diameter (if it’s too small the sugar will burn on the borders before it melts in the middle) and put it on medium/low gas.
- Let the sugar melt WITHOUT STIRRING. You can twist the pan to help but do not touch the sugar.
- Put the cream into another pan and turn on the gas. Let it warm until it quite boils. But don’t let it boil.
- When the sugar is completely melted with no grains and has a caramel color, pour the cream slowly (as a thread) stirring continuously.
- Always stirring, let it boil and then stir for 5 minutes and turn off the gas.
- Let it rest one minute and then add the butter and mix until completely mixed.
- Pour it into a sterilized jar and let it cool before putting it into the fridge.
- Buon appetito!