Salted Caramel Ganache: Recipies, Ratio, and Flavor matches

Salted caramel ganache is a delicious and decadent filling that can take your desserts to the next level. Made with a creamy combination of caramel and chocolate, and seasoned with a pinch of salt, this ganache is a versatile and irresistible addition to cakes, cupcakes, truffles, and other sweet treats.

Salted Caramel Ganache

Whether you’re a professional pastry chef or an enthusiastic home baker, mastering the art of salted caramel ganache can elevate your desserts and impress your guests.

In this article, we’ll explore the origins of salted caramel ganache, its basic recipe, tips for perfecting it, and creative ways to use it in your desserts. So get ready to indulge in the rich and complex flavors of salted caramel ganache, and take your dessert game to new heights.

Salted caramel ganache recipe

Here’s a basic recipe for salted caramel ganache:

Ingredients:

• 1 cup heavy cream
• 1 cup caramel sauce
• 8 oz. semi-sweet chocolate, chopped
• 1/2 teaspoon sea salt

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Add the chopped chocolate to a medium bowl.
3. Once the cream is simmering, pour it over the chocolate and let it sit for a few minutes until the chocolate is melted.
4. Whisk the chocolate and cream together until it is smooth.
5. Pour in the caramel sauce and add the sea salt. Stir until everything is combined and smooth.
6. Let the ganache cool to room temperature before using it.

Note: If you want a thicker ganache, you can let it cool in the refrigerator for a few hours until it has hardened. You can then scoop it out and use it as a filling for cakes or truffles.

How to make salted caramel at home?

Here’s a recipe for making salted caramel at home:

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon sea salt

Instructions:

1. In a heavy-bottomed saucepan, combine the sugar and water.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
3. Once the sugar dissolves, stop stirring and let the mixture come to a boil. Don’t stir the mixture once it has come to a boil, as this can cause the sugar to crystallize.
4. Let the mixture boil for several minutes until it turns a deep amber color. Keep a close eye on it to make sure it doesn’t burn.
5. Remove the pan from the heat and add the butter. Stir until the butter is melted and combined with the caramel.
6. Slowly pour in the heavy cream, stirring constantly.
7. Add the sea salt and stir until everything is combined.
8. Let the caramel cool to room temperature before using it.

Note: The caramel will thicken as it cools. If you want a thinner consistency, you can reheat it gently over low heat or microwave it for a few seconds.

Why homemade salted caramel is better than a sauce from the supermarket?

Homemade salted caramel is often better than a sauce from the supermarket for several reasons:

1. Fresher Ingredients: When you make salted caramel at home, you have control over the quality and freshness of the ingredients you use. You can use fresh cream, butter, and sugar that have not been sitting on a shelf for a long time.
2. No Preservatives or Additives: Most store-bought caramel sauces contain preservatives and additives to extend their shelf life and enhance their flavor. When you make your own salted caramel, you can avoid these added ingredients and have a pure, natural flavor.
3. Customizable: Homemade salted caramel can be customized to your taste preferences. You can adjust the amount of salt or sweetness to suit your liking.
4. More Artisanal: Making salted caramel from scratch is a labor of love and can be a satisfying and rewarding experience. The homemade sauce can add a personal touch to your baked goods or desserts.

Overall, homemade salted caramel offers a fresher, more natural, and customizable option that can enhance the flavor and quality of your desserts.

How to store homemade salted caramel?

To store homemade salted caramel, follow these steps:

1. Let the caramel cool to room temperature before storing it.
2. Transfer the caramel to a clean, airtight container, such as a glass jar or plastic container with a tight-fitting lid.
3. Store the caramel in the refrigerator for up to two weeks.

When you are ready to use the caramel, remove it from the refrigerator and let it come to room temperature before using it. You can also gently reheat the caramel in a double boiler or microwave it for a few seconds to soften it if it has become too thick in the refrigerator.

It is important to note that caramel will thicken as it cools, and it may form a layer of crystallized sugar on top of the sauce. This is normal and can be easily fixed by gently reheating the caramel and stirring it until it becomes smooth again.

Also, if you plan to store the caramel for a longer period of time, you can freeze it for up to three months. Simply transfer the caramel to a freezer-safe container and thaw it in the refrigerator before using it.

Salted caramel dark chocolate ganache ratio

The ratio for salted caramel dark chocolate ganache can vary depending on your taste preferences and the consistency you desire.

However, a common ratio for a thick and creamy ganache is:

• 8 oz. dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup salted caramel sauce

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Add the chopped chocolate to a medium bowl.
3. Once the cream is simmering, pour it over the chocolate and let it sit for a few minutes until the chocolate is melted.
4. Whisk the chocolate and cream together until it is smooth.
5. Pour in the salted caramel sauce and stir until everything is combined and smooth.
6. Let the ganache cool to room temperature before using it.

Note: If you want a thinner ganache, you can increase the amount of heavy cream or decrease the amount of chocolate. If you want a thicker ganache, you can decrease the amount of heavy cream or increase the amount of chocolate. You can also adjust the amount of salted caramel sauce to your taste preferences.

Salted caramel milk chocolate ganache ratio

Here’s a ratio for salted caramel milk chocolate ganache:

• 8 oz. milk chocolate, chopped
• 1 cup heavy cream
• 1/2 cup salted caramel sauce

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Add the chopped chocolate to a medium bowl.
3. Once the cream is simmering, pour it over the chocolate and let it sit for a few minutes until the chocolate is melted.
4. Whisk the chocolate and cream together until it is smooth.
5. Pour in the salted caramel sauce and stir until everything is combined and smooth.
6. Let the ganache cool to room temperature before using it.

Note: You can adjust the ratio of chocolate to heavy cream to achieve the desired consistency. If you prefer a thicker ganache, use less heavy cream or more chocolate. If you prefer a thinner ganache, use more heavy cream or less chocolate. You can also adjust the amount of salted caramel sauce to your taste preferences.

Salted caramel white chocolate ganache ratio

Here’s a ratio for salted caramel white chocolate ganache:

• 8 oz. white chocolate, chopped
• 1/2 cup heavy cream
• 1/2 cup salted caramel sauce

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Add the chopped white chocolate to a medium bowl.
3. Once the cream is simmering, pour it over the white chocolate and let it sit for a few minutes until the chocolate is melted.
4. Whisk the white chocolate and cream together until it is smooth.
5. Pour in the salted caramel sauce and stir until everything is combined and smooth.
6. Let the ganache cool to room temperature before using it.

Note: White chocolate is softer than dark chocolate, so it requires less heavy cream to achieve a thick consistency. You can adjust the ratio of white chocolate to heavy cream to achieve the desired consistency.

If you prefer a thicker ganache, use less heavy cream or more white chocolate. If you prefer a thinner ganache, use more heavy cream or less white chocolate. You can also adjust the amount of salted caramel sauce to your taste preferences.

Salted caramel ganache flavor matches

Here’s a table for some flavor matches that go well with salted caramel ganache:

How to store salted caramel ganache?

To store salted caramel ganache, follow these steps:

1. Let the ganache cool to room temperature before storing it.
2. Transfer the ganache to a clean, airtight container, such as a glass jar or plastic container with a tight-fitting lid.
3. Store the ganache in the refrigerator for up to two weeks.

When you are ready to use the ganache, remove it from the refrigerator and let it come to room temperature before using it. You can also gently reheat the ganache in a double boiler or microwave it for a few seconds to soften it if it has become too thick in the refrigerator.

It is important to note that ganache will thicken as it cools, and it may form a layer of crystallized sugar on top of the sauce. This is normal and can be easily fixed by gently reheating the ganache and stirring it until it becomes smooth again.

Also, if you plan to store the ganache for a longer period of time, you can freeze it for up to three months. Simply transfer the ganache to a freezer-safe container and thaw it in the refrigerator before using it.

Does salted caramel ganache need to be refrigerated?

Yes, salted caramel ganache should be refrigerated to maintain its freshness and prevent bacterial growth. The dairy content in the ganache can spoil if left at room temperature for too long, so it’s important to store it in the refrigerator.

When you’re not using the ganache, make sure to keep it in an airtight container to prevent it from drying out or absorbing any unwanted odors from the refrigerator. And when you’re ready to use it, allow the ganache to come to room temperature before using it in your recipe.

It’s also important to note that ganache will thicken as it cools, and it may form a layer of crystallized sugar on top of the sauce. This is normal and can be easily fixed by gently reheating the ganache and stirring it until it becomes smooth again.

Can you freeze salted caramel ganache?

Yes, you can freeze salted caramel ganache for up to three months. Freezing is a great way to extend the shelf life of the ganache and make it ahead of time.

To freeze salted caramel ganache, transfer it to a freezer-safe container and seal it tightly. Label the container with the date so you can keep track of when you froze it. When you’re ready to use it, thaw the ganache in the refrigerator overnight.

It’s important to thaw the ganache slowly in the refrigerator rather than at room temperature to prevent any bacterial growth.

After thawing, the ganache may have separated or become grainy. If this happens, gently reheat the ganache in a double boiler or microwave and stir until it becomes smooth again.

The texture may not be exactly the same as fresh ganache, but it should still be delicious and usable in your recipes.

How long does salted caramel ganache last?

Salted caramel ganache can last for up to two weeks in the refrigerator if stored properly in an airtight container. However, the shelf life can vary depending on the freshness of the ingredients and how well it was stored.

It’s important to check the ganache for any signs of spoilage before using it, such as an off smell, unusual texture, or mold. If you notice any of these signs, discard the ganache immediately.

To extend the shelf life of salted caramel ganache, you can freeze it for up to three months. Make sure to store it in a freezer-safe container and label it with the date before freezing. When you’re ready to use it, thaw the ganache in the refrigerator overnight.

Overall, it’s best to use salted caramel ganache as soon as possible for the freshest and best flavor.

Takeaways

Here are some key takeaways about salted caramel ganache:

1. Salted caramel ganache is a delicious and versatile filling that can be used in a variety of desserts, including cakes, cupcakes, truffles, and more.
2. Homemade salted caramel ganache offers a fresher, more natural, and customizable option compared to the store-bought sauce.
3. Salted caramel ganache can be made with different types of chocolate, such as dark, milk, or white, depending on your taste preferences.
4. To store salted caramel ganache, refrigerate it in an airtight container for up to two weeks, or freeze it for up to three months.
5. Ganache will thicken as it cools, so it may need to be gently reheated to achieve the desired consistency.
6. Salted caramel ganache pairs well with a variety of flavors, including dark chocolate, coffee, vanilla, peanut butter, cinnamon, apple, coconut, sea salt, berries, and whiskey or bourbon.
7. Salted caramel ganache is a decadent and indulgent treat that can take your desserts to the next level.

Tips: Brownies with salted caramel ganache recipe

Here’s a recipe for brownies with salted caramel ganache:

Ingredients:

For the brownies:

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups granulated sugar
• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder (optional)
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup chocolate chips

For the salted caramel ganache:

• 1 cup heavy cream
• 1 cup caramel sauce
• 8 oz. dark chocolate, chopped
• 1/2 teaspoon sea salt

Instructions:

1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the sugar and stir until combined.
3. Add the eggs, one at a time, stirring after each addition.
4. Add the cocoa powder, salt, baking powder, espresso powder (if using), and vanilla extract. Stir until combined.
5. Add the flour and stir until just combined. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
7. While the brownies are baking, make the salted caramel ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
8. Add the chopped dark chocolate to a medium bowl. Once the cream is simmering, pour it over the chocolate and let it sit for a few minutes until the chocolate is melted.
9. Whisk the chocolate and cream together until it is smooth. Pour in the caramel sauce and add the sea salt. Stir until everything is combined and smooth.
10. Let the ganache cool to room temperature before using it.
11. Once the brownies are done, let them cool for a few minutes in the pan. Then, pour the salted caramel ganache over the top of the brownies and spread it evenly.
12. Let the brownies cool completely before cutting them into squares and serving.

Enjoy your delicious brownies with salted caramel ganache!