Salted caramel ganache

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

An easy, creamy salted caramel ganache used for filling macarons.

Yields enough for 35-40 macarons


  • 2g gelatin powder (or a 2g gelatine sheet)
  • 100g granulated sugar
  • 100g cream, warmed
  • 60g unsalted butter (cut into small pieces)
  • 1/2 tsp fleur de sel (or sea salt)
  • 150g mascarpone


  1. Soak the gelatin in cold water for 10 minutes.
  2. Heat the sugar in a small saucepan over medium heat until a golden, syrupy caramel forms. This should take about 10 minutes.
  3. Meanwhile heat the cream in a separate pan or in the microwave.
  4. Turn down the heat on your sugar and add the warmed cream gradually (ensure it’s warm, otherwise you’ll have the boiling caramel spitting at you!)
  5. Take off the heat and melt in the butter, stirring the caramel with a wooden spoon.
  6. Add the gelatine. Leave to cool on the counter for 15 minutes.
  7. Add the salt and gradually whisk in the mascarpone until you have a smooth texture.
  8. Chill in the fridge for at least 30 minutes. (I chilled this in the fridge overnight for a much firmer texture - easier to fill the macarons).


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