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Salted Caramel
- Difficulty
Easy
By Ben Shewry
Published 2012
Ingredients
200 g 7 oz 160 g 5⅔
Method
In a medium heavy-based saucepan, place all of the ingredients, except the second measure of cream. Stir over medium heat until the sugar has dissolved. Cook until the caramel reaches 125°C (257°F) on a digital thermometer.
Remove from the heat and add the second measure of cream to stop the caramel cooking. Stir well until smooth. Transfer to a large tray and leave to cool to room temp
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Components
- Salted Caramel
Part of
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