My salted caramel cake is really a labour of love. From sourcing the real ingredients to prepping the caramel, baking the cakes on a sunday night and waking up very early monday morning to ensure everything goes well as planned and ultimately making the customer happy was quite a mission well accomplished.

Working with salted caramel can be quite tricky if you’ve never learnt caramelization.

As a genuine science student (not social science type o…), Ive always loved organic chemistry and how different components interact to produce new result. Caramelization is one of such. Not everyone likes bringing precision to cooking, but spoiler alert – baking is cooking with precision!

Here’s a bit of precision when it come to caramelization, Science of Cooking explained it well: click here to learn more 

Getting salted caramel right starts from tempering the sugar into an amber coloured appearance. Getting the thick consistency depends on the type of cream used makes a big difference.

Ive experimented with powdered milk reconstituted into liquid, evaporated milk and cooking cream. The creamier, the better.

Of all the getting-it-right requirement, this last one holds sway: Get the temperature right before you pour your cream into the caramelized sugar! My first attempt gave me a singed sauce …Lol, but when I tried it again with a little patience, I got it so right that I want to keeping making salted caramel sauces every day!

Enough rant, here’s the recipe:

Sugar 300 g

Water 60g

Melt in heavy bottom pot over low to medium heat till it gently browns into a rich amber colour.

Turn off heat and leave it for about a minute before you pour in 1 cup of evaporated milk or cooking cream.

Keep stirring vigorously as you pour till you get a smooth silky runny sauce.

Please do not touch as hot liquid sugar burns the skin badly.

Finally add 71g of salted butter  ( I dont understand why a recipe will call for unsalted butter and still go ahead to add salt!)

Put the sauce back on low heat for about a minute or two till you get a vigorously bubbly simmer then switch off completely and allow it to cool.

Store in airtight jar and refrigerate for a month or till ready to use.

For full video of how I made it, click this link: Chef Juls Salted Caramel Cake

Recipe Recap: For Standard Batch:

Sugar 300g

Water 60g

Cream/Milk 1 cup

Butter 71g

For Larger Batch:

Sugar 500g

Water 300g

Cream/Milk 500g

Butter 200g

 

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Drop a comment below what you’d like to learn and I’ll try my very best to support that quest!

Deliciously yours,

Chef Juls