Salted Caramel syrup is really very tasty, not cloyingly sweet, creamy syrup.
Prepared from sugar, salt, water and butter.
The syrup is brown in color, sweet and salty, rich in taste.
How to use salted caramel
Salted caramel is used as a filling for sweets and chocolates, added to drinks and a variety of desserts: cheesecake, brownies, macaroons. It is poured over toast, pancakes and other baked goods.
The product can be combined with roasted peanuts, milk chocolate, ice cream, biscuits, fruits, and coffee.
How long can you store homemade salted caramel in the refrigerator
Pour the caramel into jars and put them in the refrigerator. The shelf life of unopened caramel is up to six months.
How is caramel made
The principle of making caramel is simple. Sugar is poured into water, then the cured mixture is heated to high temperature and thickens.
The syrup is poured into different forms and cooled.
To begin, pour sugar into a saucepan with a thick bottom and add a little water.
While stirring, melt the sugar over low heat.
At the same time, you need to stir only until the sugar particles are visible.
The syrup should “simmer” itself for a few more minutes, and if you constantly stir it, it will crystallize.
For this dessert, the temperature of the oil does not matter, so it does not need to be warmed to room temperature first.
Cut it into cubes.
Remove the saucepan with caramel from the heat and add butter to the boiling mass, stir well.
Warm the cream before adding so that there is no temperature difference at which the mixture begins to bubble.
It should be warm, but not hot.
Add the cream into the caramel in portions, stirring the mixture with a spatula.
Add salt to the caramel mixture. You can use regular stone or sea.
Salt enhances the taste of the dessert and gives it a spicy note.
Previously, we told you how to prepare vegetarian pasta.
