Happy Saturday everyone!! It's another wonderful day to eat something good. And when I mean good I mean liquid gold aka Salted Caramel. Salted caramel has been one of those "intimidating" foods for me. There are so many things that could go wrong: the caramel could get too hard, it could burn, you could have sugar lumps in it, etc. Luckily for you, I have a recipe that is simple, easy to follow and has a bonus video so you can see what you need to do step-by-step!
Words cannot describe how amazing this caramel is. It's a mix of sweet and salty, it's buttery, shiny, smooth and most of all it's beautiful. Absolutely beautiful. If you couldn't already tell I love homemade salted caramel and after trying this recipe you'll be addicted to it too.
What to Eat with Salted Caramel
Salted caramel is the kind of dessert that could be put on top of everything and make it 100x better. Some of my fav things to top with salted caramel include:
Salted caramel apple spice cupcakes
Ice cream (this combo is bae!)
Popcorn
Pretzels
Coffee
By itself (I love eating a big spoonful of this goodness!)
Drizzled on top of a cupcake
I would be sitting here all night typing all the things you could do with caramel but I'll keep it short and sweet!
How to store Salted Caramel:
Storing caramel has never been easier, just pour it all into an airtight container and refrigerate! It can last up to a month in the fridge and about 2 months in the freezer.
The caramel will solidify while it's in there but no biggie, just pop the container in the microwave (make sure it microwave safe) and heat it up. If you don't have a microwave you can reheat it on on the stove as well!
If it was in the freezer, transfer it into the fridge and allow to thaw before taking it out and reheating.
Happy making! :)
If you make this be sure to tag us on Instagram @sarahskitchenofficial
-Sarah <3
For my visual learners: watch the video below↓
Recipe Details:
Yield: 1 cup
Time spent
Prep time: 5 minutes | Cook time: 30 minutes | Total time: 35 minutes
Ingredients
1 cup granulated sugar
3 tbsp. butter
1/2 cup heavy cream
1 1/4 tsp. salt
Instructions
In a large sauce pan, pour the sugar and place on medium low heat (keeping your heat this low will make cooking time longer and reduce the risk of burning your caramel but it will also allow for better flavor!). Swirl the pan gently every 30 seconds to make sure that the sugar doesn't stick to the sides. You can lightly use a whisk but DO NOT STIR CONSTANTLY, only about every 5-7 minutes! (I cannot stress this enough!!) The sugar will start to form clumps and eventually start to melt slowly. Stay near the pan as it can burn super easily.
Once the sugar is melted completely and has turned an amber color immediately take it off of the heat and stir in room temperature butter until combined. The caramel will bubble violently but stay calm and continue whisking (be very careful the caramel is HOT!).
Pour in your heavy whipping cream and whisk until completely incorporated. Add salt and mix.
Transfer to an airtight container and allow to cool before enjoying or place in the refrigerator for later use.
Tips
Do not mix constantly while the sugar is melting, this will create lumps in your sauce afterwards which you do not want.
Take the caramel off of the heat as soon as it is done melting, has turned an amber color, ad has no more lumps. If you don't take it out at this stage your caramel will burn:(
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