I absolutely love home made salted caramel! This recipe really shows how a pinch of salt goes a long way. I mean not only is sweet and savory such a good combination, but with this salted caramel it also balances out the flavors so well that you can use it with anything! Seriously.
I’ve been getting a lot of request for my salted caramel recipe so I’m quickly adding it here today. I use it to make lovely Salted Caramel Cupcakes or Salted Caramel Buttercream for this Chess Cake. You can use it as toppings for ice cream, pancakes, cakes, cupcakes, cookies, marinades. Even a lettuce salad dressing with olive oil, balsamic vinaigrette, Dijon mustard, salted caramel and salt & pepper – goes a long way! Just be creative.
How to Make it
Start with melting your sugar in a large skillet over medium heat
It will slowly start to melt. Stir with a wooden spoon until completely melted (no chunks) and an amber color. Make sure not to over cook so the sugar won’t burn
Add butter and stirr well until fully combined (a whisk will help)
In a slow stream, add cream in three additions, mixing well between each
Let cook for 1 more minute and remove from heat. Let cool completely before using. Keep refrigerated in a jar for up to 3 weeks.
This recipe yields about 1 cup of caramel, but I always double or triple this recipe and give jars out to friends, they love it! Here’s a picture of my friend Kos enjoying it right out the jar with a spoon! Can you feel the love?
- 200grams (7 oz) granulated sugar
- 90grams (3.1 oz) unsalted butter at room temp (cut into cubes)
- 120ml (0.5 cup) heavy cream
- 1 teaspoons salt
- Heat sugar in a big saucepan over medium heat, stirring constantly with a wooden spoon
- The sugar will starts clumping and slowly melt into a thick amber-colored liquid. Make sure to continue to the next step immediately when it gets this color, over cooking will result in a bitter taste.
- Once the sugar is melted completely, carefully add the butter and stir it in until it's completely melted and combined in the sauce (you may want to use a whisk here to blend it in more easily)
- In a slow stream, add the cream in three additions while continuously stirring, do this carefully, the hot sugar reacts to the lower cream temperature and bubbles up.
- Keep boiling the caramel sauce for an extra minute or two and remove from heat. Stir in the salt and let cool down completely before using. Keep refrigerated in a jar for up to two/three weeks.
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