Salted Caramel

I started blogging a few months ago on a whim, never in my wildest dreams did I ever think I’d be this self sufficient and actually attempt half the dishes I’ve made.

Speaking about things I thought I’d never make, how does this homemade salted caramel look? Dreamy is one word that comes to mind. I love the fusion of sweet and salty not to mention how versatile the sauce is. Imagine drizzles of salted caramel over a yummy fruity pie straight out the oven or over brownies -swoon.

I’m in love with all the possibilities that await.

Here’s how you can make it

Salted Caramel

Ingredients

1 cup granulated sugar

6 Tablespoons (90g) unsalted butter, room temperature

1/2 cup fresh cream

1 teaspoon salt

Method

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon.

2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.

3. Once sugar is completely melted, immediately add the butter. Be careful with this because the caramel will bubble rapidly when the butter is added.

4. Whisk the butter into the caramel until it is completely melted, about 2-3 minutes.

5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will splatter when added.

6. Allow the mixture to boil for a minute. It will rise in the pan as it boils.

7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Tip: You can make this caramel in advance. Make sure you store it in a air tight jar and store it for up to 2 weeks in the fridge. Warm the caramel up for a few seconds before using in a recipe.