Homemade Salted Caramel Recipe -Learn with Experts:-This homemade caramel is salty, sweet, and buttery, and it only takes 4 simple items to make it. You don’t need a candy thermometer, and there are a lot of different ways to serve it.
(That being said, a spoon is fine!) Be careful, because the caramel may splash when it’s cooking. Take a step back and put on kitchen gloves if you want to. Read the cooking notes before you start.
Homemade Salted Caramel Recipe -Learn with Experts
Ingredients :
- 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
- 6 Tablespoons (85g) unsalted butter, at room temperature and sliced into 6 pieces
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon salt
Instructions :
Granulated sugar should be heated in a medium-sized heavy-duty pot over medium heat, but not a nonstick one.
A high-heat-resistant silicone spatula or wooden spoon should be used to stir the sugar all the time.
As you keep stirring, the sugar will start to stick together and then melt into a thick, brown liquid. It takes about 6 minutes on my stove. Watch out not to burn it.
Once the sugar is fully melted, add the butter right away and stir until everything is well mixed. When you add the butter, the caramel will bubble quickly, so be careful in this step.
If the butter starts to separate or the sugar starts to clump together, take it off the heat and whisk it very hard to mix it back together. Put on kitchen gloves if you’re scared of splatter.
No matter how long it takes, keep whisking it until it comes back together. It will in the end; just keep mixing. When it’s all mixed again, return it to the heat.
Once the butter is melted and mixed with the sugar that has been browned, add the heavy cream very slowly while stirring all the time. Since the heavy cream is cooler than the caramel, it will quickly bubble up when added.
Stop stirring after adding all the heavy cream and let it boil for one minute. As it boils, it will rise in the pan. You can use a candy thermometer to get an exact reading: the temperature will rise to about 220°F (104°C).
Take it off the heat and add the salt while stirring. At this point, the caramel will be a thin liquid. Let it cool down a bit before using. The caramel gets thicker as it cools.
Keep in the fridge for up to one month with a tight lid. When caramel is put in the fridge, it gets solid. Reheat in the oven or microwave until the consistency you want is reached.
Notes :
How to Make Ahead and Freeze: You can make this caramel ahead of time. Place it tightly under the lid and keep it in the fridge for up to one month.
Before you use the caramel in a recipe, warm it up for a moment. Read the post above and look at “What Is the Texture of This Salted Caramel?” If you’re moving or giving this caramel as a gift, it will stay good at room temperature for a day.
The salty toffee can also be frozen. For up to three months, freeze in a container that keeps air out. Let it thaw in the fridge or at room temperature, and then heat it up before using.
Extra Tools (affiliate links):Medium-Heavy-Duty Saucepan (do not use nonstick) | Wooden Spoon or Silicone Spatula | Candy Thermometer (not required)
For the best results, use granulated sugar that says “pure cane” on the package for this recipe. The Domino brand regular granulated sugar that says “pure cane granulated” on the package is what I usually use and suggest.
Heavy Cream: Heavy cream, which is made up of about 36% milk fat, can also be bought as whipped cream. You can use double cream (48% milk fat) or light whipped cream (30% milk fat). Don’t use milk. The best cream is at room temperature.
Table salt or kosher salt should be used. If you are using bigger flaky salt, add 1 teaspoon, taste, and add more if you want. You can use any kind of salt for 1 teaspoon in this recipe. You can always add 3/4 teaspoon, taste, then add more if desired.
Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.
Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. It should not be left out at all.
Larger Batches: Don’t double or triple this mix. The added volume could prevent the sugar from melting evenly and properly. Instead, make several batches.
