Salted

Caramel
 Salted Caramel

SALTED CARAMEL

Ingredients Total weight: ~ 196 g 100%

• Whipping cream 35% 70 g 36%

• Butter 82% 15 g 8%
• Sea salt 1g <1
• Sugar 60 g 30%
• Glucose/corn syrup 50 g 26%
• Vanilla ½ pod <1

1. Pour the glucose syrup and sugar in a saucepan and

heat over medium heat. For an even caramelization
and to prevent crystal formation, cook the sugar while
shaking the saucepan from time to time until it turns
amber or reaches 180–185 °C / 356–365 °F.

2. Meanwhile, in a separate saucepan, heat the cream,

butter, salt and vanilla seeds, keep the mixture hot.

3. Gradually add the hot cream and butter mixture

in small lots to the saucepan with sugar, mix until
everything is combined.

4. Bring the caramel to 106 °C / 223 °F, constantly

checking the temperature with a probe thermometer.

5. Process the caramel with a hand blender to get

a completely smooth texture and prevent it from
breaking during storage.

6. Cover it with cling film touching the surface and leave

to cool down at room temperature.

TIP
• If the caramel turns out to be too thick, add a little
hot milk to it while stirring, until you get the desired
texture.

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