Homemade Salted Caramel
It's another wonderful day to eat something good. And when I mean good I mean liquid gold aka Salted Caramel. Salted caramel has been one of those "intimidating" foods for me. There are so many things that could go wrong: the caramel could get too hard, it could burn, you could have sugar lumps in it, etc. Luckily for you, I have a recipe that is simple, easy to follow and has a bonus video so you can see what you need to do step-by-step!
Words cannot describe how amazing this caramel is. It's a mix of sweet and salty, it's buttery, shiny, smooth and most of all it's beautiful. Absolutely beautiful. If you couldn't already tell I love homemade salted caramel and after trying this recipe you'll be addicted to it too.
If you'd like more tips and tricks to nail this recipe, check out the full post on my blog here.
For my visual learners: watch the video above!
Homemade Salted Caramel
- 1 cup granulated sugar
- 3 tbsp. butter
- 1/2 cup heavy cream
- 1 1/4 tsp. salt
- In a large sauce pan, pour the sugar and place on medium low heat (keeping your heat this low will make cooking time longer and reduce the risk of burning your caramel but it will also allow for better flavor!). Swirl the pan gently every 30 seconds to make sure that the sugar doesn't stick to the sides. You can lightly use a whisk but DO NOT STIR CONSTANTLY, only about every 7-10 minutes! (I cannot stress this enough!!) The sugar will start to form clumps and eventually start to melt slowly. Stay near the pan as it can burn super easily.
- Once the sugar is melted completely and has turned an amber color immediately take it off of the heat and stir in room temperature butter until combined. The caramel will bubble violently but stay calm and continue whisking (be very careful the caramel is HOT!).
- Pour in your heavy whipping cream and whisk until completely incorporated. Add salt and mix.
- Transfer to an airtight container and allow to cool before enjoying or place in the refrigerator for later use.
- Do not mix constantly while the sugar is melting, this will create lumps in your sauce afterwards which you do not want.
- Take the caramel off of the heat as soon as it is done melting, has turned an amber color, and has no more lumps. If you don't take it out at this stage your caramel will burn:(
- Although I recommend using heavy whipping cream above all else, you can use half and half. But, I do NOT suggest using milk, it will ruin your caramel.