Liquid salted caramel for ice cream and panna cotta, what a treat when homemade!
It’s a more liquid version of the classic salted caramel you’re used to eating; the flavor is the same, but you can drown your dessert without needing to melt it. It’s a sweet and tasty sauce to garnish and cover your ice creams, puddings, and even make your afternoon coffee more indulgent. The basic recipe is more or less the same as traditional salted caramel, but instead of using butter, which makes it thicker, we use only cream that doesn’t harden in the fridge. If you are sweet-toothed like me and ice cream is not enough to satisfy your insatiable sweet cravings, here is the solution, a tasty little sauce to make them even more delicious!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz sugar
- 3/4 cup fresh liquid cream
- 1/2 tsp salt
Tools
- 2 High-sided Saucepan
- 1 Spatulas
- 1 Jar
- 1 Food Scale
Steps
Making liquid salted caramel to garnish your desserts is really simple. Just 3 ingredients and a few minutes are enough. It will have the consistency of the famous “toppings” you find in stores, but the quality and goodness, being homemade, are a whole different thing.
Weigh 3.5 oz of sugar and let it caramelize over medium heat, without stirring. Gradually, you will see the sugar begin to melt and color along the edges of the saucepan. Always without stirring, at most, rotate the small pot a few times with your hands, let the caramel color, but be careful not to burn it, or it will become bitter.
Meanwhile, bring almost to a boil 1/2 cup of fresh cream using another saucepan. Pour the boiling cream into the ready caramel and remove from heat. Use a high-sided saucepan because the cream poured into the sugar might otherwise overflow from the pot.
Now you need to mix very well with a spatula or a spoon to completely dissolve the caramel in the hot cream. It will take very little time, but make sure the caramel is completely emulsified with the cream.
At this point, add the remaining cold cream and 1/2 tsp of salt. Mix everything well until you get a smooth and homogeneous mixture.
Pour the liquid salted caramel into a clean, odorless glass jar, and let it cool completely before storing it in the refrigerator.
My Advice
Store the caramel sauce in a well-sealed glass jar for a few days in the refrigerator.
Use it cold to garnish your desserts and immediately return the closed jar with the leftover sauce to the refrigerator.
Use it cold to garnish your desserts and immediately return the closed jar with the leftover sauce to the refrigerator.
