Salted caramel cream, a simple creamy sauce to prepare, ideal for garnishing cheesecakes, or to use as a topping for ice cream and fruit salads. It is nothing more than a variant of the homemade hazelnut cream, just as delicious.
The recipe is prepared in a few minutes and if you follow some small tips, it will be really easy to prepare at home. I love salted caramel! It has that sweet and salty contrast that I really enjoy in desserts. Of course, if you prefer, you can also omit adding the salt. I confess that the first times I prepared it, I had to redo the process another 3 times before achieving the result I wanted.
The first important thing I suggest is using a saucepan with high sides and a thick bottom. Also, while the sugar is melting in the pot, do not stir it with a spoon! Rather, to facilitate the process, rotate the pot. Additionally, the other two equally important steps are the order in which the hot cream, cold butter, and salt are added. They seem like small precautions, but very important for the success of the caramel. Curious to find out how to prepare it? Then let’s go to the kitchen, because the salted caramel cream will be ready in a click!
If you are interested in other sweet cream recipes, also read:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 357.96 (Kcal)
- Carbohydrates 32.45 (g) of which sugars 32.29 (g)
- Proteins 0.88 (g)
- Fat 25.82 (g) of which saturated 7.18 (g)of which unsaturated 3.89 (g)
- Fibers 0.00 (g)
- Sodium 321.98 (mg)
Indicative values for a portion of 72 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz sugar
- 1 cup heavy cream
- 5.5 tbsp butter
- 1 tsp salt
Tools
- High-sided Saucepan
- Small Pot
- 3 Jars
Steps
First, place the sugar in a high-sided saucepan with a thick bottom and let it melt over medium heat. Do not stir it, but rather rotate the pot to help the sugar caramelize. Meanwhile, heat the cream in a small pot until it’s about to boil.
Once the sugar has melted and has taken on an amber color, lower the heat and pour in the cream while stirring with a whisk. As soon as you pour in the cream, the mixture will rise and form many bubbles: it’s normal. Keep stirring until there are no more bubbles.
At this point, turn off the heat and add the butter and salt. Continue stirring until the butter and salt have melted. It will be a very liquid sauce at first, but it will become very creamy as it cools. Then pour the caramel into 3 small glass jars or one larger one and let it cool. Once cooled, put the jars in the fridge for at least 24 hours.
The salted caramel sauce is ready! Use it to enhance cakes or as a topping for fruit salads and ice creams.
Storage and Tips for Salted Caramel Cream
You can store the salted caramel sauce for 15 days in the refrigerator in glass jars with lids.
FAQs for Salted Caramel Cream
How can I use salted caramel?
You can use it to decorate cheesecakes or panna cotta, or as a topping for ice creams and fruit salads
