Salted Caramel: Bitter-Sweet Indulgence


Sweet, buttery, luxurious and slightly bitter….sigh..what not to love. The opening line may remind you of your ex but this jar will be much better than your ex 😛

Out of stock


A classic recipe from one of my early days when I started cooking, was to perfect a caramel. Sugar is so so difficult to play with, you take your eyes off the bubbling sugar for one second, it’s burnt the very next second. One needs to constantly watch from start to finish, only then a perfectly balanced caramel is yielded. That is exactly which is being done when I am preparing this caramel. No help involved, I do this start to finish, all on my own and love every bit of it.

This caramel is dressed with himalayan pink salt to balance out the sweetness. One can drizzle this caramel on a scoop of good vanilla ice cream (classic never gets old). I absolutely love drizzling caramel on my pancakes and bacon. Drizzle this sauce on your tea cakes and have with coffee/tea. Use it in shakes, coffee, tea and go crazy because it is that addictive. I personally love it just licking it off the spoon 😛

Pro tip: Take the caramel out of the refrigerator 20-30 minutes before consuming. Alternatively, put the jar in a bowl of warm water half way (do not immerse the jar) for about 5-10 minutes. This brings the caramel to its desired drizzle-able consistency.
Sugar, water, butter, cream and himalayan pink salt
Allergen Information:
Lactose. Processed in the same facility where nuts are
also processed.
Net Weight:
Refrigerate upon receiving. Always use a clean & dry spoon to
scoop out the caramel.
Shelf Life:
2 months upon refrigeration
We have a processing time of 7 to 14 days on all our products, however, it may take 3-4 weeks for final delivery depending on your location and pin code.

Additional information

Weight 200 g


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Mohit Arora, a true foodie by heart, has brought some of his family recipes and his own recipes to be shared with fellow foodies who share the same passion. Having traveled to different parts of the world has brought him a thorough knowledge of flavours and textures, which he plays around when he creates new recipes and it becomes a new product from his kitchen.