No Candy Thermometer Salted Caramel
By Robert Campbell – Master Baker OX RABBIT
The perfect compliment for covering ice cream, flavouring buttercream and milkshakes.
- 440g White Granulated Sugar
- 240ml Water (Warmed)
- 240ml Heavy Whipping Cream
- 110g Salted Butter
- 1 Tbsp Sea Salt (Good Quality)
- Deep Saucepan
- Pastry Brush
This recipe is quite simple, but please make sure you read the recipe all the way through and have your ingredients ready to go. As the caramel gets quite hot at 120 Celsius it is best to ensure no children or pets are in the kitchen and to ensure you are safe when cooking!
Combine the water and granulated sugar in a saucepan and whisk to combine. Try to avoid getting sugar all up on the sides, brush off with pastry brush if needed.
Heat on a medium stove top and continue to stir until all the granules have dissolved, stop whisking at this point and remove any sugar crystals from the sides of the pan.
Turn the temperature to high and allow the mixture to boil until it becomes a deep golden colour, this can take up to 12 – 15 minutes, depending on your oven. As it cooks it will go through a rolling boil and then a more subdued boil, be sure to continue to keep an eye on the syrup and don’t walk away as it can burn easily. Avoid stirring, but tilt the saucepan to ensure to even out the cooking process.
Once the caramel is a deep golden colour, take off from the stove and add the butter. Whisk until it comes together, add cream and continue to whisk. Add salt and stir again, the caramel should be quite thin at this stage.
Allow to cool, then keep in the fridge for up to 1 month.
Drizzle the salted caramel over fresh sliced banana on toast for a delicious snack