Homemade Salted Caramel As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 1 hour 30 minutes Prep Time 10 minutes Cook Time 20 minutes Rating 5 out of 5 stars (6) Ingredients 1 1/4 cup 1 cup (200g) granulated sugar6 tbsp (90g) unsalted butter, room temp and sliced1/2 cup (110ml) heavy cream, room temp1 tsp vanilla extract1 tsp kosher salt Calories DessertsDairyIntermediateQuick and EasyBoilingSweetCreamySalty ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 First, make sure your butter is at room temperature. Also heat the cream in the microwave for at least 1 minute to warm up. This is very important! Step 2 Measure out all of your ingredients and set them next to your stovetop. Step 3 In a medium heavy-bottomed saucepan, add the sugar and melt down over medium heat. Step 4 Stir occasionally at first, as it will take a few minutes (longer if using an electric stovetop) to see any changes in the sugar. As clumps start to form, stir constantly until it’s completely melted down. Step 5 Once melted, depending on if you used a gas or electric stove top, the sugar should either be a rich amber color or a light golden. If it’s rich amber, remove from heat and move on to the next step. If it’s lighter in color, stop stirring and allow it to caramelize and darken. It will only take 1-2 minutes for it to turn that rich amber color. Don’t step away from the stove as this happens quickly. Step 6 Take the pot off the burner and quickly whisk in the butter all at once. Whisk for about 30 seconds (it may not fully combine and that’s OK). Step 7 Quickly pour in the heavy cream and whisk again. Keep whisking until it’s smooth and fluid. *if yours clumps up, see my notes in the post about troubleshooting your caramel. Step 8 Finally, whisk in the vanilla and sea salt. Step 9 Pour into a glass jar or any heat safe container (it will be very thin at this point). Step 10 Cover and transfer to the fridge where it will last for up to 2 weeks. The caramel will thicken quite a bit once chilled, so warm it for about 15-30 seconds in the microwave to get the consistency seen in the images here. Step 11 See just above this recipe card for all of my salted caramel dessert recipes to put your homemade caramel to good use! Chef’s notes Fine sea salt is recommended for the best flavor.Make sure to use room temperature butter and heavy cream to prevent the caramel from seizing.
