My parents gave me a little bottle of Blue Persian salt when they came over on holiday and I love it. I think it looks so beautiful, with those intense blue reflexes. I am almost sorry to eat it! Hehe But I am trying to put it to its best use! This is one recipe that could be made with any other kind of fancy (or less fancy) salt, but I think the Blue Persian gave it a special twist. It is a delicious salted caramel sauce, perfect to be drizzled on the top of any ice cream or cake. Enjoy!
Recipe adapted from Blissful Domesticity
Ingredients (makes about 1 cup – 250 ml):
125 ml – ½ cup water
250 gms – 1 cup sugar
125 ml – ½ cup heavy cream
15 gms – 1 tbsp butter
¼ tsp Blue Persian Salt (or fleur de sel etc.)
Put the water in a pot and gently add the sugar to the middle (1). Do not stir. Cover the pot and put it on the fire until it boils. Then stick a candy thermometer in it and continue to boil over high heat until it reaches 148°C – 300°F and it is a pale amber colour. When it reaches 148°C – 300°F, bring down the heat to medium and boil it until it reaches 176°C – 350°F and becomes a deep amber colour. Now remove the pot from the heat (2). In the meantime, warm the cream over medium heat. Add a little of the warm cream to the hot sugar (3). NOTE: Be careful, it will bubble up (4). Add the rest of the cream slowly, and when the bubbling subsides, whisk to incorporate. Add the butter and salt and whisk until combined (5). Pour into a jar (6), and…
… enjoy!
This looks great! I just have one question: how long is the sauce good for? 🙂 Thanks for sharing!
Hi! I have kept it in the fridge for about 1 week, but I must admit it never lasted longer than that as we have always finished it before!!! 🙂
Blue persian salt! O.O Never heard or seen before, thats intriguing now!
The caramel sauce has a beautyful texture, I d love to have it with freshly made yogurt ice cream right now. thats an enchanting dream…. =P
Happy Easter to you and your family! =)
Hi Manu, love your work! You are a cook after my own heart. Have made the salted caramel sauce this afternoon, but I used Demerara sugar, as I had run out (!) of all other sugar (much baking and poaching fruit lately). It worked beautifully, thanks so much for sharing.
Thank you so much for this comment Lizzy! I am so glad to know you tried the salted caramel sauce and you liked it! <3
This looks incredible! I am a huge ice cream topping fan 🙂 With the heavy cream, what is the shelf life for the caramel?
Can’t wait to try this!
Hi Alyssa! I have kept it in the fridge for a couple of weeks… that’s the maximum it ever lasted! I have successfully frozen this salted caramel: http://www.manusmenu.com/triple-salted-caramel-cupcakes They are similar… so I think you could even freeze this one. 🙂
Wow..this is so delicious looking!!! Totally mouthwatering!!!
YUMMY! I LOVE salty caramel!
OH YUM!
Salted caramel has to be one of my all time favs but using this blue persian version sounds so special.
Oh, I want this…and NOW! So gorgeous, Manu…and the addition of “Persian” salt makes it seem so exotic 🙂
Soooo sweet..and a bit salty! It would be good with anything 🙂
Yummm. I just made caramel but didn’t think to salt it! I usually salt the whole dessert after its all on! looks great, buzzed ya