The salted caramel glaze is extremely tasty and multipurpose: you can use it for several desserts and it won’t disappoint you.
With this recipe, you will take around 10 minutes to make the perfect salted caramel glaze. Additionally, you won’t need a thermometer, which is a great plus when making candy.
In Italian cuisine, we do not use much caramel and it has never been a crucial ingredient in my recipes when growing up. Once I moved to Finland, I realized that caramel, particularly salted caramel, is a thing. Several chocolate bar producers have their own salted caramel chocolate bars. For instance, Fazer in Finland has its own Geisha Caramel & Sea salt (believe me, you will fall in love with it when taking the first bite!).
Living in Finland, I found out that I love caramel but particularly salted caramel and chocolate bars filled with salted caramel are a must in our house.
If you are wondering what is the difference between caramel and salted caramel, the answer is really easy: the salt! Caramel is made from heating sugar, through the process of caramelization. When making salted caramel, you add sea salt to it.
To find out when salted caramel was invented, we have to go back to the 1980s, precisely in 1977, when a French pastry chef, Henri Le Roux, working in Britanny, made the so-called caramel au beurre salé, made salted butter caramel with crushed nuts.
Salted caramel has become more and more popular during the last years, when several food producers have started adding salt to caramel in their recipes, such as in macaroons or ice creams, or even in drinks. Some days ago, for instance, I tried out a Salted Caramel Latte that I enjoyed really much.
Making this quick and easy requires really few ingredients.
- White sugar
- Salted butter
- Cream (35% fat)
- 1 teaspoon of salt
To make the salted caramel glaze, start by heating the white sugar in a pot over medium heat, stirring constantly.
Once the sugar is completely melted, add the butter and keep stirring constantly. If butter and sugar are not properly mixed, remove from heat and whisk it energetically until combined. Cook for one minute without stirring.
Add the cream very slowly and whisk energetically. The caramel will bubble as the cream is much colder. When all the cream is added, stop stirring and let it boil for 1 minute. Remove from heat and let it cool down. Done!
How to use it
As we spoke above of salted caramel chocolate bars, some days ago we made delicious brownies using a salted toffee chocolate bar in the batter. Additionally, we decided to use salted caramel glaze as a topping. We were really afraid that the explosion of salted caramel taste would ruin everything but no, it made the brownies perfect and with an incredible scrumptious taste. I mean, if you love salted caramel as much as we do.
In addition to brownies, homemade salted caramel can be used for any recipe. For instance, one of the most common uses is on ice cream as a topping. Salted caramel ice creams are also very common.
Additionally, cupcakes are another delicious dessert where it will represent the perfect addition.
Yet, as an Italian, I cannot but recommend you a salted caramel and chocolate pizza, which will give you the right explosion of sweetness. Or maybe, add the salted caramel to your popcorn.
Just use your fantasy and you won’t be disappointed! There are so many uses. Also, if you have any suggestions on how to use salted caramel, do not hesitate to comment and let us know! We would love to hear from you!
How to store it
After making your own homemade salted caramel, let it cool down and use it as you wish. If you have made an extra dose of caramel and you would like to store it for future uses, you can pour it into a jar and refrigerate it for up to two weeks.
Alternatively, if you need it later in time, freezing it is always a valid option. In this case, you can keep the jar in the freezer for up to three months.
When you need to thaw the previously frozen glaze, we recommend you do it at room temperature and then warm it up before using it.
If you kept it in the refrigerator, you can use your microwave to quickly heat it up and use it as you wish, among the several suggestions given above.
Salted caramel glaze
- 200 grams White sugar
- 90 grams salted butter
- 120 milliliters Cream 35% fat
- 1 teaspoon Salt
- Heat the white sugar on a pot over medium heat, stirring constantly. Sugar will first form clumps and then melt into a thick brown liquid.
- Once the sugar is completely melted, add the butter and keep stirring constantly. If butter and sugar are not properly mixed, remove from the heat and whisk it energetically until combined.
- Cook for one minute without stirring.
- Add the cream very slowly and whisk energetically. The caramel will bubble as the cream is much colder. When all the cream is added, stop stirring and let it boil for 1 minute.
- Remove from heat and let it cool down.
- Stir constantly to not let it burn.
Nutritional information shall not be used for medical reasons.