I firstly heard about salted caramel two years ago. I spent some days in Paris with my sister and it seemed that there was salted caramel everywhere.
My sister owns a catering service in Rio, and so we were two food passionate in Paris. From bistros to food shops… divine. I have bought more herbes fines that I can use in 10 years :-).
Maybe because I have tried so many other things, at the end I did not eat salted caramel, but I didn’t forget it.
So just the other day while I was thinking about dieting a little, it came back to my mind ;-). And I couldn’t resist it.I saw many recipes, and I was lucky enough to choose the one that results in a creamy caramel. I followed the recipe of the blog La Tana del Coniglio, changing it a little bit.
Well, since I met salted caramel, I was the one who used to say “I like candies, but a small piece is enough…”. I’d like to be a bee to watch myself last Wednesday when I prepared this salted caramel. I just couldn’t stop eating it. Right after finishing it (it is more liquid and darker) I tasted it and thought that maybe I should have used less salt… and another bit to confirm it…and one more yet. Then I began to blame the salt, saying to myself that matching salty with sweet creates a kind of dependence (just like Coke).
I shot some photos and, obviously I couldn’t waste all that caramel left on teaspoons and small plates… and I ate it.
Guess why the photos didn’t please me and, second round the day after when the salted caramel was already infridge for 1 day and so more creamy and less salty, and I tried and tried it again.
- 100 g of sugar
- 250 g of fresh cream
- 40 g of butter
- 1 coffee spoon of Fleur de Sel or common salt
- Keep the butter out of the fridge. It has to be soft at room temperature.
- Mix the Fleur de Sel with the butter until well combined.
- Pour the sugar into a pan of about 20cm/7.8in diameter (if it's too small the sugar will burn on the borders before it melts in the middle) and put it on medium/low gas.
- Let the sugar melt WITHOUT STIRRING. You can twist the pan to help but do not touch the sugar.
- Put the cream into another pan and turn on the gas. Let it warm until it quite boils. But don't let it boil.
- When the sugar is completely melt with no grains and has a caramel colour, pour the cream slowly (as a thread) stirring continuously.
- Always stirring, let it boil and then stir for 5 minutes and turn off the gas.
- Let it rest one minute and then add the butter and mix until completely mixed.
- Pour it into an sterilized jar and let it cool before putting it into the fridge.
- Buon appetito!