Tag Archives: salted caramel

Salted Caramel Sauce

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Left-over cream, what can I do with this? Cribbed a few recipes together, and improved the technique.

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Salted Caramel Sauce

A. 500g caster sugar
B. 150mL water
C. 300ml double cream
D. 250g butter
E. 1 heaped tsp salt

  • Heat cream, butter, and salt in a small saucepan, at low heat.
  • Stir occasionally, continuing on with the recipe, and switch heat off and cover once the butter is dissolved.
  • In a heavy-based medium saucepan, heat sugar & water together until the sugar fully dissolves.
  • Increase the sugar mix’s heat to high, and bring to the boil.
  • When boiling cover the pan for 2 minutes, to allow the buildup of steam to dissolve any grains of sugar on the sides.
  • Uncover the pan, boil without stirring.
  • Watch pot carefully! When mixture reaches >170ºC and becomes golden, remove from heat. (IR thermometers are great)
  • With a long-handled spoon stir the mixture, while very slowly pouring in the cream/butter mix. The mixture will foam up a lot!
  • When all combined, put back onto medium heat, still stirring.
  • Bring mixture back to the boil for a few minutes, lifting the pan off the heat if it threatens to boil over.
  • Let cool for 10 minutes, then taste test. You might need to sample several times.
  • Pour into jars, over ice cream, cakes, whatever you like.

Salted Caramel Peanut Chocolate Tarts

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Here’s my new very dangerous tart recipe.
Not for diabetics or those with heart conditions!

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Pastry

A. 250g plain flour, sifted
B. 3tbs cocoa powder, sifted
C. 3tbs pure icing sugar, sifted
D. 165g chilled unsalted butter, chopped
E. 30ml (2 tbsp) chilled water

  • Process all ingredients except the water in a food processor until fine powder.
  • Add the water, process until combined.
  • Turn out onto floured board, knead for 1 minute, roll into a ball, cover with glad-wrap and refrigerate for 15 minutes.
    …
  • Divide the dough into 8 portions, then for each portion;
  • Roll into a 12cm-dia circle, place into an 8cm-dia flan case, trim excess with a knife
  • Place on a tray in the freezer for 30 minutes
    …
  • Preheat oven to 200ºC.
  • Cover the cases with baking paper and pastry weights, bake for 10 minutes.
  • Remove and bake for 5 minutes longer – should be dry to the touch.
  • Let cool completely.

Salted Peanut Caramel

A. 300g caster sugar
B. 180ml water
C. 250ml double cream
D. 120g salted peanuts, finely chopped

  • In a heavy-based saucepan, dissolve sugar & water at low heat until the sugar dissolves.
  • Set heat to high, and boil without stirring. Occasionally remove sugar crystals from the side of the pan with a wet pastry brush.
  • Watch pot carefully! When mixture reaches 160ºC and becomes deep golden, remove from heat. (IR thermometers are great)
  • With a long-handled spoon stir cream quickly into the mixture – it will foam up!
  • Put back onto medium heat. Stir for at least 2 minutes, until mixture is smooth and bubbles up again.
  • Let cool for 30 minutes.
  • Stir in peanuts.

Ganache

A. 150ml double cream
B. 150g dark chocolate, coarsely chopped

  • Chop, process or grate the chocolate into small pieces, put in a jug.
  • Heat the cream (but do not boil), then tip into the jug.
  • Stir with a spoon until the chocolate is combined, then mix with a stick blender until smooth.

Putting it all together

  • Pour caramel into each case, leaving room for the chocolate layer, tilt cases to spread caramel
  • Put back in freezer for 5-10 minutes
  • Pour ganache into each case, tilting to ensure coverage.
  • Place a few flecks of sea salt in the centre of each tart.
  • Chill until served.

The tarts will be very rich. Serve with cream or ice-cream.