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Silky Salted Caramel

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Silky Salted Caramel

It can be tricky to master perfect, homemade caramel without getting lumps and bumps, or having a mental breakdown in the process. With the help of the SCANPAN TechnIQ Windsor, you will be on the path to successful caramel in not time!

You will need:

  • 245ml double cream
  • 220g caster sugar
  • 1tsp vanilla extract
  • 1tsp salt
  • 6tbsp water

1) Add the double cream and vanilla extract to your SCANPAN HaptIQ saucepan and warm on a low heat.

2) While the cream is warming, add the caster suagr and water to your SCANPAN TechnIQ Windsor and place on a high heat to boil. Do not stir the sugar and water, leave it to do it's work!

 

3) When the sugar turns a dark, deep brown colour, remove from the heat and carefully add the warm cream to the sugar. Stir as you add, the mixture will rise and fizz but do not worry, it is meant to do this!

4) Stir the mixture until all of the lumps have completely disappeared. Add the salt and stir.  

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