Given my obvious obsession for all things Salted Caramel, it’s inevitably time for me to have an entire post dedicated to my favorite recipe. I make this stuff all the time. It’s really so easy, so delicious and so good to have on hand for a plethora of recipes.
This is the stuff I’ve used in some of my favorite recipes including- Salted Caramel Sticky Buns, Vanilla Bean Salted Caramel Layer Cake, and Salted Caramel Cookie Dough Truffles. It’s amazing on pretty much anything though- Ice Cream, Cake, or just eaten out of the jar with a spoon!
Under the recipe, I’m including a photo tutorial for how to make the caramel. I hope that they help outline the process and how do-able it really is!
- 1 cup white sugar
- 6 tablespoons butter, cut into cubes
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (or vanilla bean paste if you have it.)
- 1 teaspoon sea salt (I like using the flaky kind)
- Before you begin, get all your ingredients ready and have them waiting near your stove-top.
- Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle about a tablespoon of the sugar into the bottom.
- Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted.
- Sprinkle some more sugar on top and repeat the "swirl and shake" over the heat until the new sugar is incorporated and melted into the first batch. (The sugar will start to caramelize at this point which is why you want to lift if off the heat, preventing it from burning.)
- Repeat the previous step with the remaining sugar, sprinkling a little at a time until it is all melted and a dark amber color.
- Add the butter and whisk until totally melted and combined.
- Remove from heat and slowly stream the cream into the caramel. (It may seize up and foam a bit!) Whisk it rapidly until smooth. Stir in the vanilla and sea salt.
- Pour caramel in a glass jar or measuring cup and allow to cool. It will last in the fridge for up to a month in an air-tight container.
If adding the cream causes the mixture to seize up and separate- don't despair! Just stir the whole mixture over low heat until the clumps of caramelized sugar melt completely.
Sprinkle the sugar onto the bottom of the pan and swirl/tilt it over the flame until it is all melted.
Continue to sprinkle additional sugar over what is melted and lift the pot off the heat so it doesn’t burn. Swirl and tilt until each sugar addition is completely melted.
Add the butter and whisk rapidly until it is completely melted.
Remove pan from heat and slowly pour the cream in while continuing to whisk. Stir in the sea salt and vanilla.