Exploring the sweet allure of salted caramel: Tips and tricks

The history of salted caramel began in France, where pastry chef Henri Le Roux first introduced this unique treat to the world in 1977. Looking for something new and original, Le Roux decided to combine the sweetness of caramel with sea salt. This combination made these candies famous not only in France but also abroad.

Making salted caramel at home is not difficult and requires only a few basic ingredients. The most important include white sugar, butter, heavy cream, salt, and water. Cream with a 30-36% fat content and butter create a rich, creamy texture that serves as the perfect base for this treat.

When preparing salted caramel, a few small but important tips are worth remembering. Make sure the butter is of high quality, at least 82%, and avoid coarse sugar—fine sugar dissolves faster, making it easier to achieve a smooth sauce.

Making salted caramel with water is one of the simplest methods, ideal for novice cooks who want to try their hand at making desserts. This process starts by placing sugar in a heavy-bottomed saucepan, which ensures even heat distribution. Then, heat the sugar over medium heat until it starts to melt and turns golden brown.

The most crucial moment in this method is adding water. It's essential to add water in small amounts to avoid rapid temperature changes that can lead to sugar crystallizing. Once the mixture is smooth, add a pinch of salt to give the caramel its unique flavor. The finished salted caramel can be stored in a jar and used as a topping for ice cream, cakes, and desserts.

Salted caramel made with cream is a variant for true gourmets who want a thicker and creamier texture. This process requires a bit more attention and experience, but the end result rewards every effort. Begin by heating the sugar in a heavy-bottomed saucepan, just as with the water version, until the sugar dissolves and turns golden.

Then, instead of water, gradually add well-warmed cream to the caramel, stirring slowly to avoid rapid temperature changes. The cream must be properly heated to prevent it from burning and causing lumps in the caramel. Add a pinch of salt to enhance the flavor.

The choice of method for making salted caramel—with water or cream—affects not only its flavor but also its consistency and culinary applications. Caramel made with water has a lighter and more fluid consistency, making it the perfect addition to ice cream and as a sauce for decorating desserts.

On the other hand, caramel made with cream has a richer, creamy texture, making it a more versatile ingredient for pastries and snacks. These differences are also noticeable in taste—the cream version is more delicate. The choice of method for preparing salted caramel depends on personal preferences and what you intend to use the salted caramel for.