NEW RECIPE - HOMEMADE SALTED CARAMEL 

I hope you enjoy this salted caramel recipe, it is so easy to make and its one of the best ones. Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more! 

This is my favorite homemade salted caramel sauce. Only 4 ingredients required! There is no thermometer needed for this recipe, just use your eyes to determine when to add the next ingredient. The caramel itself doesn’t take long to make, only a short 10 minutes. However, you’ll want to to cool down completely before using it in a recipe. 

The caramel will thicken as it cools.  It’s sweet, sticky, buttery, salted sugary goodness. Liquid gold, as some may call it. Salty and sweet steals my heart; there is no combination of flavors like the two! 

I will be making my favourite salted caramel macarons next week, so make sure you dont miss that episode. Dip apple slices into it, spoon it over ice cream, put it into decorated jars and give it as a holiday gift, or just eat it with a spoon. (You know you want to.) The possibilities for salted caramel are endless!

Ingredients 

175g (or ¾ cup + 2 tablespoons) granulated sugar

60ml (or ¼ cup) water

120ml (or ½ cup) heavy whipping cream

175g (or ¾ cup + 1 teaspoon) unsalted butter, cubed

sea salt to taste, I used about ½ teaspoon

Directions 

Step 1 : In a medium-sized saucepan (preferably a light-colored pan), combine the sugar and water. Heat over low heat, stirring with a metal spoon until the sugar has dissolved, then crank the heat up to medium-high. Allow to come to a boil.

Step 2 : Cook the sugar syrup until it turns into caramel. Once you're happy with the color of the caramel, take it off the heat and immediately whisk in the hot cream. The mixture will start to bubble and hiss like an angry snake (this is why the pan needs to be medium-sized) but just keep whisking and it will calm down.

Step 3 : Add half the butter, one cube at a time, whisking until incorporated. Then add the salt if you wish. Add the remaining butter and whisk until the caramel thickens (aka: cools).

Step 4 : Transfer the caramel to a medium-sized bowl and place in the fridge or freezer to chill.

Once chilled, use a mixer to whip up the caramel. Because there's a lot of butter in it, it will double in volume and lighten in color (like buttercream).Enjoy!!