London’s Whipped Caramel
Serves 1
Directions
- 1Add the sugar to a heavy-bottomed saucepan over medium heat and melt gradually until it reaches a deep amber color.
- 2Warm the whipping cream until hot but not boiling, then slowly pour it into the caramel in a few additions while whisking continuously until smooth.
- 3Allow the caramel to cool slightly until warm, then add the softened butter in 4-5 additions, whisking well after each until glossy and smooth.
- 4Whisk in the fine sea salt until evenly incorporated.
- 5Transfer the caramel to a bowl, press cling wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, preferably overnight.
- 6Using a stand mixer or hand mixer, whip the chilled caramel on medium-high speed until light, fluffy, stable, and golden.
Ingredients
- 500 g caster sugar
- 300 g whipping cream, warmed
- 350 g unsalted butter, softened
- 6 g fine sea salt
Equipment
heavy-bottomed saucepanwhiskbowlcling wrapstand mixer or hand mixer
