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Recipe for Salted Caramel without butter
Salted Caramel
Salted Caramel
Author:
Estevan Vedovelli

Yield:

 small pot

What to expect...

Taste:

Typical toffee flavor, broken up by the addition of salt.

Texture:

The viscosity depends on the boiling time. It can be very liquid to add to coffees (with less boiling time), and more viscous to use as a filling in stroopwafels.

Appearance:

Golden color, slightly toasted.

Ease:

It's not very difficult, but you have to be careful not to burn the sugar when it starts to melt, and you can't stir the sugar, just push the dry sugar to the bottom and pour the liquid over the sides. You also have to be careful when adding the milk to the hot sugar as the milk will boil instantly and rise. So use a tall saucepan or milk jug to make the caramel.

Pros:

Quick to make, with few ingredients.

Cons:

It's difficult to know what consistency the caramel will be once it has cooled. So you may need to re-execute the recipe a few times to find your favorite point.

Perfect for: Breakfast, Dessert, Snack.

Salted Caramel is ideal for use as a topping on ice cream, to spread on cakes and cinnamon rolls, or even to spread on bread... A quick and practical recipe with ingredients you probably already have at home.
  • Preparation method
  • 1. Pour the sugar evenly into a tall, thick-bottomed saucepan;
    Sugar (200 Grams)
  • 2. Heat the sugar over low heat;
  • 3. In the first few minutes, before the sugar starts to melt, put the milk in a bowl and heat it in the microwave for 1 minute, and leave the prepared milk next to the pan with the sugar;
    Milk (1 and 1/4 Cups)
  • 4. When the sugar starts to melt, use a heat-resistant spoon to help remove the syrup from the bottom so that it doesn't burn, and place the unmelted sugar at the bottom of the pan;
  • 5. As soon as all the sugar has melted and the broth has a golden color, remove it from the heat immediately;
  • 6. Stirring constantly, gradually add the milk. The mixture will bubble, so don't stop stirring;
  • 7. With the thermal shock, some hard parts will form. Return the pan to a low heat and stir constantly to break up the hard parts;
  • 8. Keep stirring for 11 minutes to thicken the caramel;
  • 9. With it still liquid and hot, transfer it to a bowl and add and mix the salt;
    Salt (1/2 Teaspoons)
  • 10. Let cool to increase the viscosity of the caramel and store in the fridge.
General Notes:

When the sugar hardens after adding the milk, it seems that it will never melt and that there will be a lump in the caramel. But just keep stirring and all the solid parts will melt.

Created on 04/19/2020.
Last updated on 08/23/2025.

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