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Salted Caramel Spread

salted caramel spread photo via design sponge

  • 1.5 cups granulated sugar (300g)
  • 1.7 ounces water (50g/approx. 3.5 tablespoons)
  • 2 sticks + 1 tablespoon butter (240g), cut into small pieces
  • 3/4 teaspoon + a pinch of salt (5g) [If you use salted butter, you may omit this additional salt]
  • 6.7 ounces cream (200g), warmed [I used 35% fat cream]

Directions

1. Place the sugar and water in a saucepan, and cook on low heat until it turns golden brown. Do not overmix, or your sugar will crystallize.

2. Add the butter little by little while gently stirring with a wooden spoon. (Be careful! The mixture is very hot; it sizzles and might splatter.)

3. Add the salt, and cook for an additional two minutes.

4. Remove the saucepan from the heat, and add the warmed cream. Mix until well combined.

5. Pour into jars and let cool.  The spread should keep for at least three months in the refrigerator.

6. Keep in the refrigerator so that your confiture has a beautiful, spreadable consistency.

A few notes on cooking the sugarWhen you cook your sugar, stir as little as possible. It´s actually enough to just rotate the pan a bit.  Cook it until you get a golden brown colour (about 5 minutes on the highest temperature, if you have a thermometer, 190° C is perfect, but don´t worry the range is not too small, a golden brown colour is as good as a lightly golden brown one, just don´t burn it.)  Some people find it easier to do this step without water.  Adding water just makes it easier for you: it helps the sugar to heat evenly in the pan. All the water will be evaporated when your sugar gets golden so the result is exactly the same.

recipe via design sponge

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