Salted caramel secrets: A timeless culinary delight unveiled

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

Making salted caramel at home is not difficult and requires only a few essential ingredients. The most important are white sugar, butter, double cream, salt, and water. Cream, preferably with a fat content of 30% to 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 and is ideal for novice cooks keen to try making desserts. This process begins with placing sugar in a heavy-bottomed saucepan, which ensures even heat distribution. Then, heat the sugar over a medium flame 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 cause the sugar to crystallise. Once the mixture is smooth, add a pinch of salt, bestowing the caramel with its unique flavour. The finished salted caramel can be stored in a jar and used as a topping for ice cream, cakes, and other desserts.

Salted caramel made with cream is a variant for true gourmets seeking 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 correctly heated to prevent burning and causing lumps in the caramel mass. Again, add a pinch of salt to enhance the flavour.

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

In contrast, caramel with cream has a richer, creamier 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 method for preparing salted caramel depends on personal preferences and the intended use of the salted caramel.