Hi! It's me, Jemma, and I obviously like sweet food, otherwise, I wouldn't keep telling you how to make it.
But there is one thing I like more than sweet food, and that is salty and sweet together;
like peanut butter and jam, or candy bacon.
I am going to show you my recipe for the ultimate hero of salty and sweet, and that is salted caramel.
You may not have made it before, because it gets really hot and it might get a bit scary.
But there is nothing to worry about. I am going to help you along.
So, there is a couple of things I do before I start.
Because salted caramel gets really hot when you make it, I like to have a tea towel on my table ready to go,
so when I stir my caramel at the end it doesn’t slide around the table,
and also it protects my flat mate's table from getting burned.
Also, what we do at the end is pour cream in with the vanilla.
But I am going to add the vanilla now so that I don’t have to faf around later.
So I am just going to put about a teaspoon in.
Now that it is all ready to go and pouring at the very end, I am going to get on with baking the caramel.
I have 6 tablespoons of water (just regular old water).
And then I have got 1 cup of castor sugar.
And then I am just going to give that a little stir.
Nothing too major; just a little stir to get the sugar and the water mixed together.
And then I am going to take it to the hob.
That just needs to go on a medium heat, for about 6 – 8 minutes.
It is really important not to stir anymore because that can make the sugar crystallise.
Gradually the sugar will start to dissolve and mix with the water.
As it gets hotter and hotter, the water will start to evaporate.
Now you can see the sugar is starting to brown very slightly.
Now we just need to get it to a really nice deep amber colour.
Ok, it is starting to do its thing. It is smelling really good right now.
I just want it to get a little bit further.
Right, it is optimum colouring!
I am just going to pour that cream. It is going to go very steamy so watch out!
Woohoo!
Keep it really steady; a nice steady stream. Don’t dump it all in but don’t do it too slowly either.
You can see how hot it is so be careful not to splatter it in.
Just stir it in until it stops bubbling.
Ok! So I made my basic caramel and now I just need to make it salty. I am going to use sea salt for that.
I don’t like using table salt. It doesn’t have quite the right flavour.
I am going to put about a heaped teaspoon in.
Because it is quite grainy sea salt, I am going to just squish it up between my fingers before I sprinkle it.
While it is still hot – and it is really, really hot still
so don’t be tempted to stick your finger in to taste it just yet -
Give it a really, really good stir so that all the salt is completely dissolved.
And then you just have to wait for it to cool down before you eat it.
I am going to put mine in a jar and pop it to one side for later.
Right! There it is! My delicious salted caramel – 4 ingredients, 8 minutes and it is packed with flavour!
That is going to make almost anything taste better.
I like pouring on ice cream. Sometimes I fill my cupcakes with it. I make frosting with it.
You can even pour it over a boring, store-bought desert to jazz it up a bit.
It is really, really delicious!
If you like that vide and you want to see more videos by me,
then don’t forget to subscribe to my channel by clicking on that link up there.
I will be back next week with another brilliant recipe for you guys.
Until then, my spoon, my jar of salted caramel and I have an appointment with some ice cream.