Gluten-free salted caramel

Gluten Free

Prep Time
Cook Time
Total Time


cals per serving

Why This one

a few words from me

Where did the salty caramel come from? As indicated by the source data, it comes from the area of ​​north-west France, known as Brittany. It was here that the so-called candies were known. The salty caramels were the traditional dessert of this region. One of the more famous advocates of salty caramel was Pierre Hermé, a Parisian confectioner who, as part of his dessert experiments, composed traditional salty caramel macaroons. It was in the late 1990s and it inspired many confectioners around the world.



Salted caramel :

1 cup (200g) granulated sugar (make sure it’s  “pure cane”)

6 Tablespoons (90g) salted butter

1/2 cup (120ml) heavy cream, at room temperature

1 teaspoon salt

slony karmel :

sugar (white) - 4 tablespoons - 48 g;
water - ¼ cup - 60 ml;
cream 30% - 8 tablespoons - 80 ml;
butter - 2 tablespoons - 20 g;
sea ​​salt (coarse) - ½ teaspoon - 3 g.

THE how to make


Angielski przepis

1. Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or

wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn it.

2. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the

butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter,

wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined


3. After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

4. Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream

has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

5. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Follow the recipe and use your eyes to determine when to add the next ingredient instead of using candy thermometer. The caramel thickens as it cools.

If you want to give the salty caramel a unique character, you can add vanilla or peanut butter to it. They blend in perfectly with the taste of salted caramel. To do this, add peanut butter / vanilla in step 5 and mix everything thoroughly. The addition of peanut butter to salty caramel increases the protein content of the product!

Gluten-free salted caramel

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