I have three words for you today: Homemade Salted Caramel. Sally McKenney of Sallys Baking Addiction helped me conquer my nightmare of having my eyeballs melted by boiling sugar. This might seem dramatic, but the fear is nonetheless real, so I braved the stove with oven gloves and my reading glasses on, just in case.
But it was so manageable, you guys! Still felt a little scary, but I made two delicious batches and I think I’ve overcome my caramel fear. And how worth it it was! Deliciously sweet and sticky with the scrumptious tang of sea salt.
I can think of so many things this caramel sauce would be incredible on and with. I’ve been dipping apple slices into it, spooned it on ice cream, drizzled it onto an afternoon latte macchiato (oh my!) and plan on making macarons with it soonest.
So if you’re ready to face your caramel fear (no candy thermometer needed!), you'll find just the right recipe below!
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt
Please use caution when making caramel, as the hot liquid may splatter! Oven or kitchen gloves will come in handy.
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Recipe by Sally McKenney via Sallys Baking Addiction.