This salted caramel recipe is a classic, perfect for any occasion.
And you can make it ahead of time and store it in the fridge or freezer to make it ready in just minutes.
Read on for all the info you need to make this salted and creamy treat.
What You’ll NeedSalted caramel syrupSalt n pepper to tastePreheat oven to 350 degreesF.
Lightly coat a 9-inch springform pan with cooking spray.
Fill the pan with 2 cups of salted butter and spread evenly.
Add the caramel syrup.
Using a spoon or spatula, mix until evenly coated.
Heat the oven to 325 degreesF and line a baking sheet with parchment paper.
In a large bowl, whisk together the 1/2 cup of the salted water and 1/4 cup of sugar until smooth.
In the same bowl, combine the salt, 1/3 cup of cinnamon and 1 teaspoon of nutmeg.
Mix until thoroughly combined.4.
Place the butter and caramel mixture on the baking sheet and spread the mixture evenly.5.
Using your hands, swirl the mixture to coat the sides and top of the pan.6.
Bake the salting caramel until the top is golden brown and the center is firm and golden brown, about 45 to 60 minutes.7.
Remove the pan from the oven and allow to cool for 10 minutes before serving.8.
Garnish with freshly cracked black pepper and optional peppercorns.
Salted Caramels are usually made in a salted baking pan with 1 1/8 cups of water.
But if you don’t have a salting pan, you can substitute water for the syrup and you can also use a salinity checker.
If you can’t find a salinizing pan, make a simple syrup by pouring 1/5 cup of water into a saucepan.
Add a little more water if necessary.
Then pour the remaining water over the sugar mixture.
The salinizer will take care of any excess water and the syrup will give you the perfect consistency.