A smooth, rich salted butter caramel is a true indulgence, perfect for drizzling over desserts, spreading on toast, or simply enjoying by the spoonful. But achieving the perfect balance of sweetness, salt, and creaminess requires a few essential techniques. Here’s how to make it like a pro!
1. Choose the Right Ingredients
For an authentic French-style salted caramel, use:
• Granulated sugar – for a clean, even caramelisation.
• Unsalted butter – to control the saltiness precisely.
• Heavy cream (double cream) – for a silky texture.
• Fleur de sel or sea salt – to enhance the flavour without overpowering the sweetness.
2. Master the Caramelisation Process
• Dry method vs. wet method: The dry method (melting sugar alone) gives a deeper flavour but is trickier to control. The wet method (dissolving sugar in a little water) melts more evenly, reducing the risk of burning.
• Watch the colour: Once the sugar turns a deep amber (not too dark), it’s time to add the butter. Too light, and it will lack flavour; too dark, and it will taste bitter.
3. Add Butter and Cream the Right Way
• Butter first, then cream: This prevents the caramel from seizing.
• Warm the cream before adding it to avoid splattering and hardening.
• Stir continuously until smooth, then add a pinch of salt to taste.
4. Avoid Common Mistakes
• Don’t stir the sugar while it’s melting—it may crystallise. Swirl the pan instead.
• Use a heavy-bottomed pan for even heat distribution.
• Add salt gradually and taste to avoid over-salting.
5. Store and Enjoy
• Let the caramel cool before transferring it to a glass jar.
• Store at room temperature for a few days or refrigerate for up to two weeks.
• Gently reheat if it thickens too much.
Now you’re ready to make the perfect homemade salted butter caramel!
