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Salted caramel made of cream and butter

Excellent caramel for sweet pastries. The consistency of caramel can be adjusted - the longer it cooks, the more water evaporates, it becomes darker and harder. I needed a light soft caramel, slightly liquid, so I didn't boil it too much. I also added a little more salt, because I needed a pronounced salty taste. According to the same recipe, you can cook ordinary unsalted caramel.
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Salted caramel made from cream and butter oils
Salted caramel made from cream and butter oils
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 % 1 g
Fats 23 % 13 g
Carbohydrates 75 % 43 g
358 kcal
GI: 5 / 0 / 95

Cooking method

Cooking time: 25 min

1. Combine glucose syrup and powdered sugar. Heat until a light caramel shade appears.
2. Pour in the hot cream and butter, add salt and cook, stirring, for about 5-7 minutes.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Salt - 0   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Invert syrup - 400   kcal/100g

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