Salted Butter Caramel

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Considering the number of things I’ve made recently that include caramel, I really should have posted this super simple recipe before.  Of course, you should still go to the master for tips and techniques.

The most important thing to remember when making caramel is not to taste it until it is cool.  Believe me, you will want to stick your finger, your tongue, your whole body in this stuff.  You will have to chant to yourself “not yet not yet not yet” while you are waiting.  Or, you will be like me and always have a burned finger and tongue.  Ah, sacrifices!

Super Easy Salted Butter Caramel

  • 1-1/2 cups sugar
  • 4 Tbs salted butter
  • scant 1/2 tsp fleur de sel, sea salt or kosher salt (NOT table salt)
  • 1 cup heavy cream

Place sugar in an even layer in a heavy saucepan.  Heat over medium heat, shaking the pan or stirring occasionally.  As sugar begins to melt, watch carefully.  Wait for the sugar to be fully melted and a deep amber in color–just before burning.  Don’t let it burn!  Give it a sniff to see if it smells like yummy golden caramel, and when it does, pull it off the heat and drop in the butter.  Sprinkle the salt over the top and mix well–watch out for the steam.  Once the butter and salt are mixed in, carefully add the cream, again watching out for the steam.  Whisk until fully combined and smooth.  Don’t worry if it all clumps up!  Just put the pan back over low heat and continue to whisk until the lumps are gone.  When the caramel is smooth, pour it into a bowl and allow it to cool.

I keep my caramel in an airtight container at room temperature.  I have no idea how long it lasts since mine is always gone within a day or two.  Use it over ice cream, slather it on a shortbread cookie, gussy up a brownie, make yourself some girl scout cookies, or just keep dipping a spoon into it until *poof* it is gone.

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One thought on “Salted Butter Caramel

  1. Pingback: Not What I Expected–Caramel Pecan Cheesecake Blondies* « Chocolate & Toast

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