Friday, January 31, 2014

Homemade Salted Caramel

Super duper easy but super duper leceh too! Aku buat salted caramel without using thermometer. Mungkin cerewet sikit dan kena be extra careful not to burn the caramel, but it's all worth it. Rasanya sungguh heavenly. Sekali makan, boleh licin periuk dijilat. hahaha.. I am not exaggerating ye. Ni kisah benar :D

Sila ambik perhatian, kalau taknak gain weight, JANGAN BUAT! sebab akan menyesal.. huhuhu.. macam aku ler. Aku akan makan sampai habis, lepas tu baru la terduduk dan termenung memikirkan betapa banyaknya calorie aku dah consumed in one seating.

Tips :

1. Guna saucepan yg besar
2. Make sure, bila keluar je asap, immediately add butter. Not before, not after few seconds.

step by step boleh tengok kat browneyedbaker

 I love the colour!

Homemade Salted Caramel
by browneyedbaker


2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)


1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. 

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.

3. As soon as the caramel started to smoke, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

 4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

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