Perfect for Christmas; in tarts, brownies, on toast, or as a homemade gift, fforest's chef Michelle has perfected her salted caramel recipe to share with you.
250g granulated sugar
100g salted butter
150ml double cream
1-2 tbsp Maldon sea salt
1 tbsp vanilla extract
- Choose a thick bottom pan with high sides and clean, non-wooden utensils to melt down the sugar
- Pour all the sugar into the pan and wait for it to brown, the outside will start to turn before the middle. Begin stirring the sugar once you see a brown rim to make sure it doesn't catch. Chef Michelle says its fine to stir as it helps the sugar melt evenly
- Watch the sugar closely as it can burn quickly, when you can no longer see sugar granules at the bottom of the pan, the sugar is ready for the other ingredients. The colour should be a golden brown
- Bang in the butter and whisk vigorously, the mixture will rise and spit so be careful!
- Pour in the cream and keep whisking, cook the mix out for 3-5 minutes
- Add the vanilla and salt, mix through, cook out for a few more minutes letting it bubble away to make sure all the salt dissolves
- Turn off the heat and let the mixture cool in the pan before pouring into hot sterile jars and sealing.
You can choose whichever jars you like for your salted caramel. To sterilise your jars, put them in the dishwasher or hand wash them thoroughly. After washing, use a teatowel to transfer them to an oven preheated to 80°C and leave them in there until completely dry. Remove the jars from the oven and place onto a teatowel, making sure they aren't in contact with cold surfaces, ready for the warm caramel to be poured in. Seal the jars tightly and keep in the fridge for up to two weeks.