|It just gets better - Chocolate Macarons with Sea Salted Butter Caramel ^^|
Salted butter caramel
Recipe from Call me Cupcake!
100 grams granulated sugar
150 ml heavy cream
85 grams salted butter
A pinch of seasalt(optional)
1. Carefully heat the sugar in a saucepan withput stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times. Remove from heat and swirl until all the sugar has melted. Heat the cream in another saucepan.
2. Add the diced butter to the sugar. Be very careful so you don't get caramel on yourself, it is HOT! Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together. Put the saucepan back on the heat.
3. Add the cream, a little at a time. Be careful, it will spit and spatter like crazy! Let the caramel boil for a few minutes and then remove the pan from the heat. Let cool and then pour your lovely caramel into clean jars. Don't worry if the caramel seems to runny, it will harden in the fridge (hopefully not too much..). Store in the fridge. If you feel that your caramel is to stiff, leave it in roomtemperature before using.
*again i suggest refrigerating before use. easier to control the texture. in this case i used a butter spatula to spread the caramel on the shells.
*i added more sea-salt (to taste) as i wanted the saltiness to contrast with the sweet shell, and to hopefully, offset or downplay the sweetness of the macaron shells. in my opinion it's still pretty sweet without the sea salt so i added quite abit. but it's up to you really.
|Sea Salted Butter Caramel|
|One solid bite. <3 pardon the cui nails. *v*|