Salted caramel, 300 ml

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Product Code: 00554
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Salted caramel is a very tasty dessert, topping. Thanks to salt, caramel has a pleasant taste, it interrupts sweet nausea.

Salted caramel is suitable for many dishes: cakes, pies, cakes, cookies, candies. Caramel can be poured over cheese, fruit, pancakes, ice cream, spread on buns and bread and even make coffee with it.

It is not difficult to cook salted caramel. We will consider a couple of recipes today. But before that we want to tell you a few secrets to make caramel perfect:

  • You need to buy good quality white sugar.
  • Lemon juice or vinegar should be added to the syrup to avoid sugaring.
  • The bottom of the pan should be evenly heated. A splitter is required for a gas stove.
  • Butter should be used softly. But do not drown it, it is better to remove it from the refrigerator in advance.
  • Sugar is best caramelized over low heat.
  • In the process, as the sugar melts, it is better not to stir the mass, otherwise the sugar will begin to crystallize.
  • To melt the caramel, you need to heat it on the fire and add a little water.
  • It is better not to try the product during cooking - you will get burns.

A simple recipe for salted caramel

We need the following ingredients:

  • high-fat cream - 200 ml
  • sugar - 200 grams
  • water - 50 grams
  • salt to taste
  • butter - a piece

Method of cooking:

  1. Put sugar and water mixed in a saucepan over medium heat.
  2. When the caramel starts to boil, it changes color.
  3. As soon as our delicacies turn amber, remove them from the heat and add a piece of butter.
  4. Next, put the caramel back on the fire and pour the cream in several steps. Stir well with a whisk each time.
  5. Add salt!
  6. Done!

Caramel-based cream recipe

We need:

  • heavy cream - 125 ml
  • butter - 6 tbsp
  • sugar - 1 cup
  • salt - 1 tsp

Method of cooking:

  1. Put sugar on a low heat, but do not stir it until completely dissolved.
  2. When the caramel boils - throw the butter and stir.
  3. Remove our caramel from the heat, pour the cream and add salt. Leave for 10-15 minutes to infuse. After cooling, the caramel will become thicker.
  4. Pour into a jar and store in refrigerator.
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