Discover the art of crafting perfect salted caramel at home

The history of salted caramel began in France, where pastry chef Henri Le Roux first introduced this unique treat to the world in 1977. Le Roux, seeking something new and original, decided to combine the sweetness of caramel with sea salt. This combination made these candies popular 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, ideally with a fat content of 30-36%, 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. Ensure 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, we 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. Adding water in small amounts is essential to avoid rapid temperature changes that can lead to sugar crystallizing. Add a pinch of salt once the mixture is smooth to give the caramel its unique flavour. 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. We begin by heating the sugar in a heavy-bottomed saucepan—just as with the water version—until the sugar dissolves and turns a golden hue.

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 mass. Here too, add a pinch of salt to enhance the flavour.

The choice of method for making salted caramel – with water or cream – affects its flavour, consistency, and culinary applications. Caramel 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 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.