PAIGE'S SALTED CARAMEL (THERE'S A VEGAN ONE TOO!)
PAIGE'S SALTED CARAMEL (THERE'S A VEGAN ONE TOO!)
Recipe
YOU’LL NEED
2 cups sugar
170g butter (room temperature)
1 cup cream (room temperature)
a pinch of flaky sea salt
- In a large pan, pour half of the sugar into the pan and turn on to a medium-high heat. Melt while stirring occasionally, and then sprinkle over the rest of your sugar and continue to melt.
- Keep an eye on it, while stirring occasionally, and as soon as the sugar is an amber colour, whisk in the butter.
- Once the butter is fully incorporated, turn off the heat and slowly stir in your cream, be careful as it will bubble!
- When the mixture has come together, it will have a smooth, thickened consistency. Whisk in the flaky sea salt to finish.
- Refrigerate for up to two weeks and stir before use if the sea salt has settled.
Pro tip: Boil water in your pan to help the cleanup!
FOR A VEGAN CARAMEL
- Use equal parts coconut cream and brown sugar (1 cup each should do it!), add to a pot and boil gently on a medium-high heat (stirring occasionally) until a thick consistency is reached.
- You can add a small pinch of flakey sea salt to this as well, if desired.