Ingredients
Units
Scale
- 200 g granulated sugar
- 85 g butter
- 125 g heavy cream
- 1/2 tbsp good, flaky salt (I use Maldon Sea Salt)
Instructions
- Start with caution. Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged. I don’t want you to get burned!
- Place granulated sugar in the bottom of a large (at least 2.5-qt), heavy-bottomed saucepan. Turn heat to high medium and watch sugar carefully as it begins to melt. (2-5 minutes)
- Once the sugar begins to melt, stir constantly with a balloon whisk like this one. It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
- Keep stirring constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell. (1-3 minutes)
- Add all of the butter and continue whisking. The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
- Stir butter into the mixture gently until it’s fully incorporated, then remove the mixture from the heat. (1-2 minutes)
- Add all of the heavy cream at one time while the mixture is off the heat. Again, the mixture will bubble so be careful! Stir the mixture until everything is fully combined. (1-2 minutes)
- Add the salt and stir to combine. Caramel will be very loose at this point and that is normal!
- Pour caramel into a heat-safe container and allow to cool completely at room temperature.
- Caramel can be stored in a refrigerator, covered tightly, for 7-10 days. To reheat for use, remove the amount you’d like to use and heat for 5-10 second bursts in the microwave, or until the caramel pours slowly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: sauces