Hi! When I shared the cheesecake recipe with you, I promised to give you the salted caramel’s recipe very soon. It has been a while already, and I’m so sorry for taking so long. But here it is today and I hope you like it. So let’s get cooking!
You’ll need:
- 150g sugar
- 10ml water
- 50g butter at room temperature
- pinch of salt
- 150ml sour cream at room temperature
(or you could just use salted butter instead)
Let’s
start:
- In a saucepan, put the sugar and water and place it over medium heat, stir it few times using a wooden spoon to help the sugar to melt better. The sugar will probably crystallize, don’t worry it will melt eventually.
- Once the sugar has completely melted and turned into thick amber colored sauce, take it off heat and add the butter and salt. You have to be careful because the caramel will bubble up when the butter is added.
- Put it back on the stove and stir until the butter is completely melted, it should take a minute or two.
- Take it off heat again and add the sour cream, you have to be careful here also because it will bubble up again. Then place it back on the heat, and stir until the cream is well incorporated.
- Allow the sauce to boil for a minute, then turn off the heat and let it cool completely.
- Finally, transfer it into a jar and store it up to two weeks in the fridge.
You could
use salted caramel for loads of things:
On the top of a cheesecake:
Bon Appétit
On the top of a cheesecake:
or drizzle it on pancakes:
or cupcakes:
& with frappuccinos:
Thank you for stopping by and I really hope you'll give this recipe a try!
Bon Appétit
