As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram: @maggiefrank.bakes
a little bit about the recipe
This recipe creates a classic salted caramel. You can use it warm as an ice cream topping or even stir some into your coffee to sweeten it. Make a batch and keep it in your fridge for when you want to transform an everyday-something into a special treat.
TOTAL: 15m
PRINT RECIPE
directions
In a medium pot, gently mix together sugar and water Let cook on medium heat. Do not mix after sugar starts to dissolve.
Heat sugar until a deep amber color is achieved. Make sure your pot is centered on the stove so the sugar caramelizes evenly.
Once you’ve reached a dark amber color, remove from heat. Using extreme cation add cream and butter a little at a time while whisking. This mixture will bubble quite a bit when you add the ingredients but you can use a potholder to hold the whisk and it will settle quickly.
Add the salt, and enjoy!
expiry
Store in an air-tight container or jar in the fridge for up to 3 weeks.
tips
If you’re new to making caramel and navigating its finicky nature—add an ⅛ of a teaspoon of lemon juice or cream of tartar before cooking the sugar to prevent crystallization.
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
