Flavour trends are constantly evolving and merging, so it is important to keep an open mind and to think outside the box,” says Liz Gabriel, bakery specialist at flavour firm ITS. “All too often we experience brands getting too hung up on which flavour is trending in a certain year and it isn’t always that clear-cut.” You’ll also want an instant-read thermometer. Expert caramel makers can tell the different cooking stages by color, but a thermometer is a more precise way to know when to add the butter and cream to the sugar. Splurge on a candy thermometer that can read temperature changes in one second, like Thermoworks’ Thermapen. With the following ingredients, you'll be set to create a delightful salted caramel sauce that's sure to impress. Sugar

Caramel should be relatively easy to clean from the pan. It’s a mixture of melted sugar, so any crystallized sugars that remain at the bottom of the pan can usually be removed with the addition of hot water. You can also soak the spatula or any other utensils used for caramel-making in this hot water to loosen the bits.Drizzle it over a bowl of vanilla ice cream for a classic treat, use it as a dip for fresh fruits like banana or caramel apples, stir it into your milkshake, coffee or drizzle over your frappe, for a sweet twist. The possibilities are endless! How to make Salted Caramel Sauce Recipe Young, Sarah (27 November 2017). "Why you can't stop eating salted caramel, according to science". The Independent . Retrieved 1 March 2018.

You can add salt to your taste, ensuring your caramel sauce perfectly balances sweet and salty flavours. Cream The American Heritage Dictionary of the English Language (5thed.). Boston: Houghton Mifflin Harcourt. 2011. p.278. If your caramel does seize up, simply add more water to the mixture, reheat and try again. The water will help the sugar crystals dissolve again. All you have to do is wait for the water to evaporate! Caramel Sauce-Making Methods: Dry Caramel vs. Wet Caramel Whisk the water in to stop the caramelisation process and prevent the sugar from burning. Next, add 45 grams of butter and stir until it melts.

Chocolate, caramel, and vanilla might cut it for some consumers, but others want to metaphorically travel when they bite into a bakery treat.

If you don’t have a thermometer, you can approximate your measurements by dropping a spoonful of the hot caramel into a bowl of ice water. The caramel will seize up, and its consistency once it does so will give you a sense of its temperature. If the caramel forms a pliable soft ball, for instance, it’s around 240°F. If it forms a hard ball, it’s between 250°F to 260°F, etc. Sometimes recipes will even use the descriptors below to specify the stage your caramel should be cooked to. Stage One of the biggest potential pitfalls of caramel is having it turn out grainy, rather than smooth and velvety, because the sugars crystallize. Several techniques can prevent this:Come dive into the sweet and salty indulgence world with our step-by-step recipe for the perfect salted caramel sauce. Start by placing 200 g caster sugar into a heavy-bottomed saucepan. Shake the pan to spread the sugar evenly and turn to medium heat.