Enjoy this delicious and indulgent salted caramel on ice cream, brownies, as a dip for fruit or in drinks! You can also use it for cakes or cupcakes – e.g. caramel mousse to fill your cakes, mascarpone caramel filling or frosting for your cakes or cupcakes.
Ingredients
- 200 g (1 cup) sugar
- 1.5 Tbsp vinegar
- 200 ml (1.2 cups) whipping cream
- 80 g (5.5 Tbsp) butter
- a pinch of salt or fleur de sel
Directions
In a heavy-bottomed saucepan, heat the sugar and vinegar over medium heat until the sugar melts and turns into a caramel colour. If you have a kitchen thermometer, you can melt the sugar until it reaches a temperature between 160°C – 170°C (320°F – 338°F). Stir frequently to prevent burning.
Note that vinegar is often used in caramel as an “interfering agent” to prevent sugar crystals from forming during the cooking process. When sugar is heated, it can sometimes crystallize, which can result in a grainy or crystallized caramel. The acidity of vinegar helps to break down any sugar crystals that may form, resulting in a smoother, more velvety texture for the caramel. And don’t worry, you won’t taste it in the caramel!
Stir in the whipping cream. The mixture will bubble up, so be careful.
Add the butter and stir until melted and fully incorporated. Add the salt or fleur de sel.
Stir until the mixture comes to a boil. Then, boil for 1 minute.
Remove from heat and allow the caramel to cool before transferring it to a container. You can store in the fridge in a jar or in an airtight container for up to a week.
Video – Salted Caramel
