Ever wonder how caramel is made? I didn't, but then I found this recipe, and I was pretty mind blown over how simple it is! I used this caramel recipe for the drizzle on my Salted Caramel Apple Pie Bars, and I was very pleased with the result! This recipe uses 4 common ingredients and is super quick. The thing about caramel is that as it cools, it hardens, so for using it as a drizzle, I had to make sure it was warm enough so it easily came off the spoon. For regular caramel, add half the amount of salt and you are good to go!
Here is a video of the making of this wonderful, versatile, salted caramel sauce.
Ingredients ~
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt
Instructions ~
Heat granulated sugar in a medium 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.
Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped 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.)
Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow it to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Recipe From: Sally's Baking Addiction
Comments