Heavenly Salted Caramel

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 ;-).