- Yield: 1.5 cup
- Cook Time: 20 minutes
Salted Caramel
Yes… all sugar, all the time! But worth it for this little beauty! Add to cakes or ice cream, or both, or eat by the spoonful (no – probably best not to eat spoonfuls… moderation, Self!).
Place sugar in a small pot and set to medium heat.
As the sugar heats up, it will begin to start to form clumps. Keep stirring gently while this is happening...
Wait for it.....
Once all of the clumps have formed, you will see the sugar start to liquify. Once all you are left with is liquid, add in your butter pieces. Important - keep a splatter screen in one hand, just in case!
Once all of the butter has blended in, slowly add the whipping cream. Keep that splatter screen close!
Keep stirring until completely blended. Remove from heat and stir in the salt.
Put into your glass storage jar and let it cool (uncovered) on the counter. You can store it in the fridge, and simply run it under hot water to soften it when you are ready to us it.
Ingredients
- granulated sugar - 1 cp
- salted butter - 90 grams
- whipping cream - 1/3 cp
- sea salt - 1 tsp
Instructions
- Place sugar in a small pot and set to medium heat. As the sugar heats up, it will begin to start to form clumps. Keep stirring gently while this is happening…
- Wait for it…..
- Once all of the clumps have formed, you will see the sugar start to liquify. Once all you are left with is liquid, add in your butter pieces. Important – keep a splatter screen in one hand, just in case!
- Once all of the butter has blended in, slowly add the whipping cream. Keep that splatter screen close! Keep stirring until completely blended. Remove from heat and stir in the salt.
- Place into a container to cool completely at room temperature. Store in the fridge for up to 2 weeks. Heat up before use.
