Given my obvious obsession for all things salty caramel, there are inevitably time for me to have a position dedicated to all my favorite recipe. I make this stuff all time. It really is so easy, so delicious and so good to have on hand for a variety of recipes.
This is the stuff I've used in some sticky Salted Caramel Buns of my favorite recipes, Layer Cake Salted Caramel Vanilla Bean and Salted Caramel Cookie Dough Truffles. It's amazing on just about anything if ice-cream, cake, or just ate in the pot with a spoon!
Under the recipe I'm including a picture tutorial for how to make caramel. I hope they clarify process and how do-able it really is!
- 1 cup white sugar
- 6 tablespoons butter, cut into cubes
- ½ cup heavy cream
- vanilla extract 1 teaspoon (or vanilla bean paste if you have it.)
- 1 teaspoon sea salt (I like using of the kind flaky)
- Before you start, get all your ingredients ready and waiting for them near your stove.
- Place a 2 or 3-quart heavy bottom. saucepan over medium-high heat and sprinkle on a tablespoon of sugar in the background.
- Lift the pan on the heat and shake / stir the sugar until it begins to melt. Continue swirling around the pan until the sugar is melted and no lumps.
- Sprinkle a little sugar on top and repeat the "swirl and shake" on the fire until the sugar is incorporated and again melted in the first batch. (Sugar will start to caramelize at this stage which is why if you want to lift off the heat, preventing it from burning.)
- Repeat the previous step with the remaining sugar, sprinkle a little at a time until it is molten and a dark amber color.
- Add butter and whisk until completely melted and combined.
- Remove from heat and slowly spread the cream into the caramel. (It may take a little and lather!) Whisk until smooth it quickly. Stir in vanilla and salt from the sea.
- Pour the caramel into a glass jar or measuring cup and let cool. It will last in the refrigerator for up to a month in an airtight container in the air.
sprinkle sugar on the bottom of the pan and stir / tilt on the flame until it is all melted.
Continue sprinkle with additional sugar that is melted and lift the pot off the heat, so it does not burn. Swirl and tilt until each addition of sugar is completely melted.
Add butter and whisk quickly until it is completely melted.
Remove from heat and slowly pour the cream while continuing to whisk. Stir in sea salt and vanilla.