Not much goes better with chocolate than salted caramel. Pastry chef LAUREN ELDRIDGE, of Melbourne’s Stokehouse, walks us through it.
Salted caramel only has four ingredients, is simple to make and has many uses. It does, however, require a little care and attention. For starters, there are two ways to make caramel: the wet method, which begins with sugar and water, and the dry method, which uses only sugar. A wet caramel has its place (it’s great for hard-set toffees, for example), but for a butterscotch-style sauce like this, I prefer dry. The dry method is also easier. There tends to be a fear with caramel that it might crystallise and seize up. Thing is, that only happens with the wet method, and then, only if you stir it; with dry it’s not a concern, you’re just melting and caramelising sugar. I take mine to the edge of burning because I like how the bitterness counteracts the sweetness, but stop yours earlier if you like. Same with the salt, adjust it to suit your own taste.
Step by step
This story is from the April 2019 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the April 2019 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.