Salted Caramel

Making homemade caramel sounds scary but it surprisingly isn’t. This is my favorite caramel sauce to keep on hand in the refrigerator. It lasts for about a month too if it is kept sealed. This caramel makes for a perfect topping on brownies, cinnamon buns, hot chocolate, ice cream, apple pie, really the options are endless. Guilty confession but I also like to sneak a little spoonful once in a while and I have caught my partner doing the same as well...

My recommendation for an easy process is to measure out all ingredients prior as it comes together rather quick and you don't want to burn the sugar while measuring things out. Also, have a read through the recipe and instructions prior to making so you can be prepared.

Add the sugar into the pot and stir with a wooden spoon or heatproof spatula. Stir until the sugar has melted. It will start off looking clumpy then melt into a brownish amber color. Once fully melted, stir in the butter, let the mixture cook, then very slowly add in heavy cream while stirring. (Do not use milk!) Let boil for 1 min. Add the salt. I use regular table salt. If you want regular caramel change the salt to ¼ tsp. Let cool down then pour it into a glass jar or container. I usually reuse jam jars or mason jars.

I tried my best to take photos below of the process to help you know what to look for in each step.

The caramel becomes a thicker consistency when it cools. You can reheat in the microwave for a few seconds so it’s liquid again. This helps if you want to drizzle over something.

Do not double recipe as the added volume could prevent the sugar from melting evenly and properly. If you want a larger batch just make a couple batches separately then add together.

** Use caution when cooking over the stove as the caramel may splatter. Try to stand back while cooking. You can also use a kitchen gloves if you'd like.

Salted Caramel Recipe:

Ingredients:

1 cup granulated sugar

6 tbsp salted butter, room temperature, cut into 6 pieces

½ cup heavy cream at room temp

1/2 tsp salt (add more to taste)

Instructions:

1. Heat granulated sugar in a medium saucepan over medium heat. Stir constantly using a wooden spoon or heat resistant rubber spatula. Sugar will form clumps and then melt into a liquid as you continue to stir. Be careful to not burn.

2. Once sugar has melted down into that amber brown color, add the cubed butter all at once until melted. This is where it may splatter so be careful. The caramel will be bubbling rapidly. Constantly stir using a whisk. (If you notice the butter separating or the sugar clumps up take off the heat and vigorously whisk to combine again. It may take up to 5 min just keep going it will eventually come together. Return to heat once it has combined together again)

3. After butter has fully been combined with the caramelized sugar, cook for 1 min without stirring.

4. Very slowly stir in ½ cup of heavy cream. The caramel will rapidly bubble again so again be aware of splatter. After the cream has been added into the caramel, stop whisking and let boil for 1 min. It will rise in the pan as it boils so keep an eye on it.

5. Remove from the heat and stir in the salt. Allow to slightly cool down prior to using. Caramel will thicken as it cools.