Salted caramel made with mascarpone. You may wonder why this preparation uses mascarpone instead of butter and cream. The answer is very simple: I had an abundance of fresh mascarpone (would you like to make mascarpone at home? It is not difficult at all, click here for the recipe) and I wondered how to use it in an unexpected, but very, very tasty way, so as not to waste even a little. How did this idea come to me? Salted caramel is usually made with sugar, cream, and butter. Mascarpone is nothing more than slightly acidified cream that becomes solid and buttery, so I thought, why not try it? I assure you that the result is identical!
- Difficulty: Very easy
- Cost: Economical
- Cuisine: Italian
Ingredients
- 6 3/4 oz mascarpone
- 1/2 cup sugar
- 1/2 tsp fine salt
Tools
- 1 Saucepan
- 1 Jar
- 1 Spatula
Steps
Place the sugar in a perfectly clean stainless steel saucepan. Use a high-sided saucepan because when you add the melted mascarpone, the mixture will boil and may spill out of the pot. Melt over low heat and caramelize the sugar, without ever stirring, but only by gently moving the saucepan over the heat.
Put 3 1/2 oz of mascarpone in a small pot and warm it up. The mascarpone will melt and reach the consistency of cream.
When the sugar has completely melted and has reached a nice amber color, remove it from the heat. Slowly pour in the warm mascarpone, stir with a spatula or a very clean and odorless wooden spoon. I recommend keeping one specifically for sweet preparations.
Add the remaining mascarpone and 1/2 teaspoon of fine salt. Mix well until all the mascarpone is dissolved and incorporated, creating a smooth and homogeneous preparation.
Salted Caramel Made with Mascarpone
Salted caramel can be stored in the refrigerator for several days, up to about fifteen, in a closed glass jar. When you use it, you will find it solidified, but you can scoop out a few spoons and place them in a cup, melt it in the microwave for a few seconds, or in a bain-marie to make it liquid again.
