In this video I show you how to make a simple homemade salted caramel sauce which is also packaged as a thoughtful homemade three ingredient gift. This easy to follow tutorial is packed with tips to help you get your caramel right on a first attempt even as a beginner.
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INGREDIENTS
300g granulated sugar
60g unsalted butter
175mls Fresh double cream
Pinch of salt
Pure vanilla extract (optional)
** For best results, measure ingredients with a scale using gram unit.
**Measure and cook sugar on medium heat
** Once sugar is melted lower heat down to low
**Keep a watchful eye on the process and observe for changes
**Do not leave caramel unattended,this burns easily
** Use sauce pan with a heavy base which can withstand heat
**Reasonably sized sauce pan helps to cook melt the caramel easily
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Recommended tutorials from this video
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Hello and welcome to Glades cake kitchen today I am making simple caramel sauce and this is a dry caramel made with sugar melted in a saucepan over direct heat without water caramel and cake decorating is a soft filling which can be used for filling cakes cupcakes and
Cake jars but for Christmas I’m going to be showing you how to wrap this rather simple homemade sauce into a lovely Christmas present so without having to waste your time let’s get into making some caramel to start with making the caramel we’ll be measuring and organizing our ingredients first and in
A sauce pan goes in 300 G of granulated sugar this will be set on a heat sauce to melt without water the difference between a dry caramel and wet caramel is that for wet caramel water is added to the sugar and set over the source of heat gradually when the sugar syrup
Boils the water evaporates leaving the melted sugar to caramelize but that’s just a bit of information to note about wet caramel I have 60 G of unsalted butter which can be replaced with with salted butter and there’s 75 Ms of fresh double cream and a pinch of salt since
I’m using unsalted butter a detailed list of the ingredients plus extra information about the process of making caramel is in the description box for you to check out now with the ingredients measured and organized the sauce ban containing the sugar is set over a heat sauce for the sugar to melt
Now this part of the caramel making process is slightly tricky with different views of information online but for me though I haven’t quite found a specific method that makes this part of the process any more efficient for better results than cooking the sugar on medium heat which helps to melt the
Sugar slowly without burning at this stage it’s best to keep a close eye on the sugar and stir from the corners in there are recommendations to not stir the sugar at all as this may lead to clumps stiring may also cause the sugar to stick to the spatula or wooden spoon
But I’d say Quantity matters where these recommend foundations are concerned for instance a large quantity of caramel made in a small pan may cause the sugar to not spread out easily which may also lead to burning from the bottom up if left and stirred but this quantity of
Caramel made here is just about enough in this bowl which I have stirred consistently from the start because the heat is fairly low the clums of sugar have melted without burning the sauce and once the sugar is melted completely the heat is reduced to low before the butter is added while stirring
Continuously the butter is a cooled block which serves to melt into the caramel while also cooling down the temperature of the sauce a pinch of salt follows for Taste worth noting having a sauce pan with a solid or heavy bottom will prove useful for better results in
Making caramel this sauce ban I have here has a light bottom which is why you’ll notice I have occasionally lifted the bottom of the heat when the but is melted the fresh double cream is added which has a fat content of about 48% equivalent to heavy cream in America
The double cream has vanilla flavoring which is optional and after adding the cream into the melted sugar and butter sauce the caramel is left to boil 2 to 3 minutes before it’s taken off the heat and transferred into a heat proof Bowl to cool down the caramel sauce after
Cooling is ready to be added as an accompaniment to our favorite dessert such just cakes and ice cream but for this Christmas I have used this caramel for filling into cake jars and saved an extra jar as a simple homemade present to do this a portion of the caramel was
Transferred into a sterilized glass jar feeling the jar almost full the jar is covered with a lid and a cotp used as a seal for the jar a Christmas theme sticker was applied to the top of the jar and some branded stickers on the side I’ve had
These stickers made a while back which came in handy for use but the idea is to personalize any labels to your preferences which isn’t just limited to Christmas once done a gold ribbon is tied to the lid of the jar making this simple bottle of homemade sauce pretty for Presentation to assemble the present the jar of caramel is placed in a box lined with bubble wrap this is then filled with packing beans and some lint white chocolate truffles some shredded white tissue paper is placed over and a branded wrapping paper is added some Christmas themed decorations are placed
In the box and a Christmas card may be added to this as well you could also add any items that may fit into this box this car caramel jar was packed with a cake jar which came in super handy for a baker who enjoys making and
Sharing my baked goods this is a rather awesome present to give with so much thought gone into making it and I hope you get to try it out for the seasons ahead in the new year whether it’s birthday wedding favors or brid mid’s giftings these little jars aren’t just
Limited to caramel but perhaps K too and showing on screen is my simple lemon C recipe and a playlist of videos from this Christmas vlogmas series I’ll see you in my next video thanks for watching and happy New Year in advance
1 Comment
Oh man this looks so freaking delicious!