Salted Caramel
Description
Dress up your ice creams, custards, waffles, cakes cupcakes, pancakes, crepes and I would simply drizzle the salted caramel on fruit fritters, apples, bananas and even panna cotta. And I figured out that caramel sauce would be wonderful too with Ashtalleya (a Lebanese milk pudding, traditionally served with sugar syrup).
Ingredients
- 1 cup /250 ml heavy cream
- 1 cup granulated sugar
- 1 tablespoon salted butter
- 1/2 teaspoon sea salt
- Place sugar in a saucepan over medium heat stirring constantly.
- You will notice that the sugar will crystalize first before turning into a golden syrup.
- Once the sugar melts add the butter and give a quick stir.
- Slowly whisk in the heavy cream. You will notice that the mixture will bubble a bit; continue whisking; simmer for about 30 seconds.
- Remove from heat and add the sea salt and stir well. Leave to cool down completely. Transfer to a sterilized jar; store in the refrigerator for up to two weeks.
- Drizzle over puddings too.
Notes
If you make this recipe, leave a comment below or share your pictures on Facebbok, I would love to see your creations #Hadia's Lebanese Cuisine
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