Salt and caramel come together in delicious harmony to make what I can only describe as heaven. Homemade caramel is surprisingly simple to make as long as you plant yourself near the stove and continue to stir as the sugar melts down. I use this salted caramel in several recipes: Salted Caramel Crispy Treats, Salted Caramel Dark Chocolate Cookies, and Apple Spice Cupcakes with Salted Caramel Whipped Cream, but feel free to drizzle over ice cream, cake, brownies, cookies, or even hot chocolate!
- Yield: 1 CUP
- Preparation Time: 10 Minutes
- Total Time: 10 Minutes
- 1 cup (200 g) granulated sugar
- 6 tbsp (90 g) salted butter, cut into 6 pieces
- ½ cup (120 ml) heavy cream
- 1 teaspoon salt
- Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Be careful not to burn. Once melted completely, immediately add the butter. The mixture will bubble rapidly. Continue to stir for 2–3 minutes until the butter is completely melted. Stir in the heavy cream and allow to boil for 1 minute. Remove from heat and stir in the salt. Allow caramel to cool completely and thicken before using.
- Store in the refrigerator in an airtight container for up to 1 month.