Home Made Salted Caramel
Serves: 1 cup caramel
 
Ingredients
  • 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
Instructions
  1. Heat sugar in a big saucepan over medium heat, stirring constantly with a wooden spoon
  2. 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.
  3. 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)
  4. 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.
  5. 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.
Recipe by at https://www.kerenruben.com/cakes-and-desserts/home-made-salted-caramel/%20