It’s no surprise that salted caramel is all the rage right now. Caramel – that gorgeous silky confection created by cooking sugar until it’s rich and golden – is the definition of decadence. But, adding salt takes caramel to a whole other level. Salt balances out the richness of caramel, complements its sweetness, and adds complexity and depth of flavor. Without at least a pinch of salt, caramel can taste a bit flat. So, the real consideration is not whether you should add salt to caramel, it’s what type of salt to use and how much to add – two questions addressed in each recipe of this book.
Almost every recipe in this book starts with either salted caramel sauce or salted caramel candies. Master these two recipes and you can turn everything into a salted caramel version of itself. From salted caramel cakes and pies, to ice cream, brownies, doughnuts, cookies and more, this is THE cookbook for salted caramel lovers.
“I made this cake for my Mom’s birthday a few weeks ago and it was a masterpiece! Everyone loved it! Take the time to make this right, especially the caramel sauce. I could drink that stuff right out of the bowl! I will make this again! Thank you for sharing!!!”
“This is truly caramel cake (thank you, brown sugar) and it is the most buttery, delicious frosting I have ever tried or made.”
“This frosting is amazing! I hate the sugary, hardened stuff that calls for tons of powdered sugar so I was excited to try this. I was nervous to make it since I haven’t attempted this sort of thing before. I followed the recipe exactly, and it turned out light, fluffy and silky smooth, not to mention delicious.”
“I’ve just finished making this buttercream to spread on a 4-tiered chocolate cake for my son’s 1st birthday. I had a taste and it is AMAZING!”
“Excellent cupcakes and icing! I HATE buttercream frosting, but you have converted me! Thank you for an excellent recipe and flawless instructions.”
