For caramel lovers this recipe is heaven on earth. This recipe has a deep caramel flavour, it’s sweet but balanced and has a finish of salt that rounds out the flavour.
Now I know making caramel can be intimidating, but with a few tips you can conquer the caramel. Fist things first choose your pot. You want to use a medium or large-sized pot with high sides. This will ensure that your caramel wont boil over. Secondly choose your utensils. I like to use a silicone spatula for melting the sugar and a whisk for mixing in the butter and cream.
Now the ingredients. Pre measure everything out before starting to cook. With caramel you have to work fast and you will burn your sugar if your other ingredients aren’t ready. I also like to leave my butter and heavy cream out on the counter for an hour or more before I start cooking. This helps bring the ingredients up to room temperature and will make mixing them into the caramel easier.
This sauce is great on ice cream, brownies, pies, bars, a spoon… seriously addicting.
Have you ever made caramel before?
Yields: 1 cup
- 1 Cup White Sugar
- 6 Tablespoons Salted Butter, room temperature cut into small pieces
- 1/2 Cup Heavy Cream (30-40% milk fat, sometimes called whipping cream, double cream can also be substituted)
- 1 Teaspoon Salt
In a medium or large sauce pan melt sugar over medium heat, stirring constantly with a silicone spatula or a wooden spoon.
The sugar will start to clump, but will eventually melt and thicken slightly. Once the sugar fully melts and becomes amber in colour you can add the other ingredients.
Add the butter to the pan, the caramel will bubble rapidly, so be very careful. Using a whisk mix the butter into the caramel completely, this can take 2-3 minutes.
Very slowly drizzly in the heavy cream while whisking. Again be extremely careful as the mixture will bubble up again.
Allow to boil for 1 minute, the mixture will bubble up the pan slightly.
Remove the mixture from the heat and whisk in the salt. Pour caramel into a storage container and allow to cool before using.
The salted caramel sauce can be stored in the fridge for up to 2 weeks.
Adapted from Sally’s Baking Addiction
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