Brown Sugar Salted caramel

I made two caramels today, well I attempted to! The first went pretty well until it was time to cool it down, it’s now a hard block of toffee that’d break your teeth! Thankfully the second was perfect! 

Also the only reason this has turned into a brown sugar caramel is because I ran out of white sugar. 

This is perfect for macarons after 2 hours in the fridge! 


1/2 cup of brown sugar

1/4 cup salted butter

1/2 cup of cream

Large pinch of fleur de sel/ coarse salt


Pop all ingredients into a heavy non stick pan.

Medium heat.

Dissolve sugar, melt butter and stir to combine everything.

Keep stirring until the whole lot of liquid bubbles.

Then leave on heat for1-2 minutes without touching it.

Remove from heat and leave to cool until it’s cool enough to taste.

Pop into a jar and store in fridge for a few hours to harden. 
*This can be served with dessert before refrigeration and can be reheated on the pan. 




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