The magic of salted butter caramel lies in its balance between sweet, creamy richness and the subtle hit of salt that cuts through the sugar’s intensity. As the butter melts into the caramelized sugar, the scent of deep, toasted sweetness fills the air, creating an irresistible pull. Once the cream is added, the mixture transforms into a luscious sauce, its golden hue and silky texture inviting you to drizzle it over everything from ice cream to pancakes. The final touch of sea salt elevates the flavors, making each spoonful a harmonious blend of sweet and salty perfection
Ingredients:
- 1 cup (200g) granulated sugar
- 6 tbsp (90g) salted butter, cubed
- 1/2 cup (120ml) heavy cream
- 1 tsp sea salt
Instructions:
- Prepare Ingredients: Before starting, ensure all ingredients are pre-measured. Salted butter should be cubed, and heavy cream should be at room temperature. Have everything nearby, as the process moves quickly.
- Melt the Sugar: In a medium-sized, heavy-bottom saucepan, heat the sugar over medium heat. Stir constantly using a wooden spoon or heat-resistant spatula. The sugar will begin to clump together, then melt into a thick, amber-colored liquid. Be patient, as this process can take 8–10 minutes. Ensure that the sugar doesn’t burn by adjusting the heat if necessary.
- Add the Butter: Once the sugar is completely melted, add the cubed salted butter. Be cautious, as the caramel will bubble and sizzle vigorously when the butter hits the melted sugar. Stir continuously until the butter is fully incorporated into the caramel. This will take about 2–3 minutes.
- Incorporate the Cream: Slowly pour the heavy cream into the caramel mixture, again being careful as the mixture will bubble up. Stir until the cream is fully combined and the caramel is smooth and glossy. This step takes around 2 minutes. Remove the pan from the heat.
- Add Salt: Stir in the sea salt, adjusting to taste. Some people prefer a more pronounced salty flavor, while others prefer just a hint. Begin with 1 teaspoon and add more if desired. Stir the caramel until smooth.
- Cool and Store: Allow the salted butter caramel to cool for about 10–15 minutes in the pan before transferring it to a jar or airtight container. It will thicken as it cools. Store the caramel in the refrigerator for up to 2 weeks.
- Reheat (if needed): If the caramel hardens too much in the fridge, gently reheat it in a microwave or on the stove, adding a splash of cream if necessary to loosen it up.
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Tips:
- Quality Ingredients: Use high-quality butter and sea salt to enhance the caramel’s flavor. The salt crystals should be coarse enough to add texture.
- Avoid Stirring Too Early: When the sugar starts to melt, refrain from stirring too soon. Let the heat do its work to prevent crystallization.
- Experiment with Flavors: You can infuse the cream with vanilla beans or a splash of bourbon for a creative twist on this classic recipe.
This salted butter caramel is versatile and works wonderfully as a topping for desserts like brownies, apple pie, or even stirred into your morning coffee!
