Quick & Easy Sea Salted Caramel Recipe | Cupcake Jemma | Cake Ideas | baking ideas
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Here’s my recipe for the ultimate salty-sweet dessert turbo-charger: Salted Caramel! All you need is sugar, water, vanilla, cream, sea salt and a little know-how and within ten minutes you could have a seriously delicious salted caramel situation on your hands. It’s perfect for jazzing up ice cream, pouring over store-bought desserts and much, much more, and if you have time to whip up a batch this week be sure to tune in next week for an amazing cupcake recipe using Salted Caramel!
Jemma x
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Ingredients:
1 cup Double/Heavy cream
1 tsp Vanilla Extract
6 tbsp Water
1 cup Caster sugar (granulated works ok too)
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32 Comments
I have no idea how you get it so dark without burning it, if it gets half that dark it starts burning and the difference between under done and burt is about 20 seconds, you must have some wonder gadgets there
Can i use this as a filling sauce?
What am I doing wrong? sugar (with water) doesn't turn brown. After about 10 minutes starts to crystallize. I have an electric cooker and a normal pot. Cooking on 7 (out of 9 cooking degrees). Anyone else has the same problem? Thanks.
How to make one pot cancer
Can i use elmlea cream for this
Way faster than making the Dulce de Leche caramel.
Can I add tin dessert cream
Omg I just made it for the first time!! I’m 14 and have never made caramel before and it kinda freaked me out!! But it turned out so good!! Thank you Jemma for delicious recipes as always!!
wouldn’t it be easier to microwave condensed milk?
what is caster sugar?
i love this 💜 i licked off a lot right after 😂 i only had light cream so it was a bit liquidy, then i added some cornstarch which turned out great
I wanna eat your accent ! Sounds yummy !
This recipe made the best caramel I've ever tasted! Perfect for my frosting and drizzle on my cupcakes 😀
Jemma, is it the moisture left in the caramel that determines the texture. Or the overall temp reached. I noticed you heat the sugar way past sauce or even soft ball and are able to add cream or butter to end up with that. Are you able to over heat the sugar mixture to say 130 but add moisture to bring it back to soft ball stage?
The jar with caramel dripping in the thumbnail looks really good, but boy will that be tough to clean 😂😂
I tried this on one go just a couple hours after watching this video. It turned out greaaaat! Thankyou for making such a lovely video with a very clear instructions. I would definitely try your other recipes too! Hi from Indonesia!
The best caramel
yummmmmmmm
Can I do this with brown sugar instead?
Where does it tell you how much cream to put in please? DNe’s video doesn’t either. Ma y thanks
I just tried this recipe, cannot wait to taste it!
But who can help me… I have a question! How do I store it? In the fridge?
Right now it's on the counter cooling down
Hey there! Am i able to use thickened cream instead of heavy cream? 🙂
The heavy cream must be cold or room temperature!?
Can the caramel be used on cheese cake?
Hi sis
I wonder why u didn't put butter
how long can u keep the caramel?
IMA try it tom and i bet it tast good what true
Can I put it in the fridge while its still hot
do you keep it in the freezer?
Can i use full fat milk instead if i dont hv heavy/double cream?
Hi Jemma! I just wanted to say that I made this today and it was beautiful and very straightforward. I'm never buying the jar again. I totally recommend xxxx
What's the difference between using cream and butter?