Caramel – what’s not to love. And when its salted caramel – whoa – now that’s a delectable that I totally wish could be an everyday thing. I certainly felt like a mad scientists when making this caramel – it really does bubble up and for just a few seconds you feel ridiculously powerful in the kitchen like you are the mirror image of some of the masters on Iron Chef.
The secret behind a great pot of caramel is time. Be patient, keep an eye on your pot and in due time you will have amber gold.
Recipe: From Feed Me Seymour
1 cup sugar
¼ cup water
¾ cup heavy cream
3½ tablespoons unsalted butter
1 teaspoon sea salt
Increase the heat and bring to a boil. Use a wet pastry brush and brush off any sugar crystals that father on the sides of the pan.
Boil until the sugar changes to a deep amber color, 6 to 7 minutes.
Remove from heat and whisk in heavy cream. The mixture will bubble up so be careful.
Stir in butter and salt and mix until completely combined. Allow to cool slightly, then transfer to jelly jars or containers and allow to cool before covering.