To Homemade Salted Caramel

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.

Homemade Salted Caramel

Recipe: From Feed Me Seymour

1 cup sugar
¼ cup water
¾ cup heavy cream
3½ tablespoons unsalted butter
1 teaspoon sea salt

Homemade Salted Caramel
In a saucepan, combine sugar and water over medium low. Heat until sugar dissolves.
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.
Homemade Salted Caramel
Over a few days, the caramel continued to thicken up which was perfect for the baking adventure I had that I will be sharing with you next! This caramel is great on apples, ice cream and you know on a spoon straight out of the jar isn’t a bad way to indulge either.

3 thoughts on “To Homemade Salted Caramel

  1. Pingback: To Salted Caramel Italian Meringue Buttercream | insatiably

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