Description
Rich and smooth, this fall staple is good with apples, but better straight from the spoon.
Ingredients
Units
Scale
- 1 cup pure cane granulated sugar
- 6 TB salted butter, cubed and at room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 tsp salt
Instructions
- Add the granulated sugar to a medium saucepan with a thick bottom, and stir continuously with a heatproof or wooden spoon until the sugar clumps up. Continue stirring until the sugar has gone from dry clumps to a light golden liquid.
- As soon as the sugar has melted into a golden liquid, add the butter and immediately stir vigorously until the foaming has subsided and the butter has been incorporated. The mixture should be smooth. If the butter separates from the sugar, immediately remove it from the heat and whisk vigorously until everything is incorporated again. It might take close to 5 minutes, but be patient!
- After the butter has been added successfully, allow the mixture to cook, untouched, for one minute.
- Slowly stream in the heavy cream while whisking constantly. The caramel will foam up and bubble when you add the cream. This is normal. Allow the caramel to cook untouched again, for one minute. It will bubble up and rise in the saucepan.
- Remove the caramel from the heat and add the salt. Stir gently and allow to cool slightly before using as a sauce or dip. Salted caramel will keep in the refrigerator for up to a month. It’s normal for it to harden when cold. Use reheating instructions above to bring caramel back to room temp.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 99
- Sugar: 12.6 g
- Sodium: 74.4 mg
- Fat: 5.7 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 12.6 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 15.7 mg