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Homemade Salted Caramel

Homemade Salted Caramel

Homemade Salted Caramel

Today we will prepare salted caramel at home. Such caramel is prepared very simply, but there are nuances that need to be considered.

Caramel, prepared according to this recipe, can be put as a filling in cupcakes, cakes. You can make various desserts, decorate with it. Pour into beautiful banks and give to friends for the holidays. Add to cream for a caramel flavor. Eat with porridge, cottage cheese or crepes or straight from the can.


Sugar — 300 g
Water — 100 g
Cream 33-35% — 120-300 g
Butter — 50 g
Salt — 1 pinch

Cooking Caramel:

1. Sugar with water sent to a pan with a thick bottom and bring to amber color (closer to brown).

2. Enter the hot cream (the caramel density can be adjusted by the amount of cream added), mix.

3. Add the butter, mix.

4. At the end, add salt.

5. Pour into a glass jar, do not cover with a lid until the caramel has completely cooled.

Homemade Salted Caramel

Features of the preparation:

1. The pan should be with a thick bottom.
2. Do not mix syrup.

3. We’re not going anywhere.
4. Be sure to warm the cream.

5. Pour the cream in small portions.

6. Use cream with a fat content of 33-35%. Cannot be replaced with less fat cream, fat sour cream or milk. It will turn out a completely different recipe.

7. We use good quality butter and at least 82% fat.

8. Add salt to the caramel. This is delicious!
9. Be sure to filter the caramel.

10. If the caramel turned out to be heterogeneous, pierce with a blender to a smooth consistency.

11. If suddenly you are distracted, and the sugar burns out, it is better to take a new portion and do it again. Burnt caramel will turn out to be bitter, so do not transfer cream and butter.

Homemade Salted Caramel

Lazy Lemon Posset

Lemon posset is a great option for a summer refreshing dessert. I suggest a completely lazy way to cook it.

This dessert is just a godsend for the sweet tooth, sweet, tender, tasty and very fast. Sweet tooth will be satisfied!


Lemon jelly — 1 pack. (90 g)
Condensed milk — 1 ban. (380 g)
Marmalade — for decoration
Mint — for decoration
Water — 250 ml

Cooking steps:

1. Fill the jelly with hot water and send to the fire, but do not boil, stir to dissolve the jelly.

2. Beat the condensed milk with a mixer until it increases in volume.

3. Gradually add jelly while continuing to whisk.

4. Pour into molds and send to the refrigerator for a couple of hours.

5. Decorate with mint and marmalade.

Homemade Salted Caramel

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