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
Instructions
- Melt the sugar: Place the sugar in a saucepan over medium heat. It will crystallize first before turning into a golden syrup.
- Add the cream: Once the sugar melts completely, slowly whisk in the heavy cream. The mixture will bubble up, so stir carefully and continuously.
- Simmer: Continue whisking and let the mixture simmer for about 30 seconds.
- Season: Remove the saucepan from the heat, add the sea salt, and stir well.
- Cool & Store: Leave the caramel to cool down completely. Transfer it to a sterilized jar and store in the refrigerator for up to two weeks.
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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