Homemade Salted Caramel Recipe
- 1 cup sugar
- 6 tablespoons butter
- ½ cup heavy cream
- 1 teaspoon salt
Place the sugar in a heavy sauce pan and cook on medium-high heat stirring until the sugar has melted and turned an amber color.
Stir in the butter, one tablespoon at a time, while whisking vigorously until fully combined. (The mixture will bubble up fiercely so make sure to keep your face away from the pot while adding the butter.)
Remove from the heat and then add the heavy cream while whisking constantly until smooth. Add salt and whisk to incorporate.
Let the caramel cool and then store in a glass container with a lid.
Let the caramel cool and then store in a glass container with a lid. Store in fridge for up to 1 month.
Be very careful, the melted sugar is very hot.
- Use a deep saucepan so that the sugar does not spill over the sides when adding the butter and cream.
Serving: 1tablespoon | Calories: 75kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 4mg | Sugar: 8g | Vitamin A: 160IU | Calcium: 4mg