INGREDIENTS:
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, cut up into 6 pieces1
- 1/2 cup (120ml) heavy cream2
- 1 teaspoon salt
HOW TO COOK:
- 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 2-3 minutes.
- 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 and/or splatter 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 cool down before using.
- Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.
Notes:
- Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
- Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk.
- Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.
SOURCE: sallysbakingaddiction.com
