homemade caramel
salty, sweet, and buttery homemade caramel
baked in November 2020
yield: 1 cup
prep time: 10 minutes
cook time: 10 minutes
difficulty level: medium
Ingredients
- 1 cup granulated sugar
- 6 Tablespoons unsalted butter, room temperature cut up into 6 pieces
- 1/2 cup heavy cream, at room temperature
- 1 teaspoon salt
Directions
- Heat granulated sugar in a medium heavy-duty 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. If you notice the butter separating or if the sugar clumps 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.)
- After the butter has melted and combined with the caramelized sugar, cook for 2 minutes without stirring.
- Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Nutrition
- Total calories: 1,784
- Calories per Tablespoon: 111
