My friend Danielle over at Hugs&KissXOXO blog is an *amazing* dessert maker/creator. And she has shared her never-fail method of how to make salted caramel. As most of you probably know, salted caramel is very in now. VERY. And now you can get in on the trend; this liquid gold is delicious over ice cream, brownies, apple pie, spice cake – you name it!
Salted Caramel From Scratch – Makes 2 cups
- 2 cups sugar
- 1 2/3 cups heavy cream
- 2 Tbsp salted butter
- 3/4 tsp coarse sea salt
And Danielle’s terrific instruction:
- Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
- Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
- Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
- Time to add the cream but here is my trick….only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient…you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long…ever!!!!