I got the recipe from cupcakejemma on youtube and this was my 4th go at doing this. My first attempt went really well and i gave that and another batch of cookies to a friend and her boyfriend, so when i decided i was going to make cookies to take into work i thought this would be a good opportunity to do salted caramel again as it went so well the first time.
So to tell you about my second attempt before we start, i set myself up same as my first attempt but i made one major mistake that i knew i shouldn't do, i touched the sugar whilst it was on the heat and when it come round to adding the cream it was just to watery and the sugar just blobbed together. So off i went to the corner shop fingers crossed they had some double cream to have another go, as i had promised salted caramel to go with my cookies. My 3rd attempt was ok not as great as my first but still tasted great just didn't look dark enough and was a little more runny than I would have preferred.
Anyway...
What you need for this recipe:-
1 cup of caster sugar
6 table spoons of water
1 cup of double cream
1 tea spoon of vanilla extract (I use a table spoon, it's just about taste)
1 heaped tea spoon of flaked sea salt (not table salt as it dosent have the same taste)
So I've told you what not to do and that is DO NOT TOUCH THE SUGAR, and thats why I'm here having a go at these things and letting you know where I've gone wrong so hopefully you don't.
Lets get started, put your cup of sugar into a deep pan with your water place on a medium heat, now I think this may have been where I was going wrong I put mine on 3 on an electric hob I don't think it was hot enough so this time I put it on 4 which was a lot better, and now you leave it!! Now get your cream ready, pop this into a jug you can pour out of and add the vanilla extract and mix, put this aside until its needed in a bit.
Ok so keep an eye on you sugar but still hands off! Your now waiting for your sugar and water to turn into a dark amber colour syrup once this had happened take it off the heat and begin to add your cream/vanilla mix do this with a steady flow and as you do this stir stir stir, once all the cream is in with the sugar continue to mix until it stops bubbling (this shouldn't take long) Now you should have a dark Amber coloured smooth liquid, don't worry if you get a few sugary lumps in it you can always strain it with a metal strainer if you want. (I have done)
Get a heaped tea spoonful of your flaked sea salt in you hand and give it a crumble then add to the mixture and again stir until the salt had all dissolved. Now your salted caramel is done pop it into a glass jar leave to cool and ta dah all done.
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| Go on give it a go you know you want to. |
See you soon
Jinny xx
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