Homemade Sea Salt Caramel
The idea that you can take plain old white sugar and transform it into something as magical as caramel is somewhat daunting and yet it called out to me.
Come to find, it wasn’t really that difficult. I did require that I was organized, had my ingredients ready to go, and stayed present in the process.
Granulated Sugar About to Become Caramel
It’s actually pretty simple. Sugar in a pan, stir as it transforms into an amber liquid (which is really kind of mad science chemistry and a lot of fun without the idea of noxious gasses or flames). Add butter, Add Cream. Add Sea Salt.
Yup, there you have it. The result is this amazing slightly salty caramel goodness that has found it’s way into my coffee, apple pie, my daughter’s breakfast, and there is enough left over to store in the fridge for something yummy in the near future.
Melted Sugar
This recipe is originally from www.sallysbakingaddiction.com and accompanies the Salted Caramel Pie recipe. I doubled the ingredients so I would have extra and I am glad I did. It filled a one pint jar with enough left over to use in the pie, etc.
I used a non-stick pan that is similar to wok shaped with a flat bottom. I also used a spatula and a whisk for the process. I had all of my butter cut into pieces next to me on the stove.
I didn’t remeasure my heavy cream and it was almost impossible to photograph the process- but I had helpers (Thanks Em and George) so we got it done.
Adding Butter to Melted Sugar
The sugar dissolves, and you add your butter.
Expect bubbly madness and to whisk away. So much fun. Once the sugar and butter are incorporated (this takes a few minutes of whisking but you get there.
Incorporating Butter into Melted Sugar
Ready to add Heavy Cream
At this point, you are going to slowly incorporate the heavy cream, whisking, and smiling, because you are almost done.
The last thing you add is your salt. I used Himalayan Pink Sea Salt. You can use any sea salt you prefer.
Now, I put my caramel in a mason jar because it looked pretty and was convenient. It will keep in the refrigerator for up to two weeks. It does get pretty solid and needs to be warmed up before using once it has been refrigerated but that isn’t super difficult to do.
Friends, not only was this recipe delicious and relatively easy to do (ok- moderately easy to do), I can honestly say I will be doing this again. What an awesome holiday gift to give, use on sundaes, the options are endless. If you are gift giving this tasty treat, you can keep it at room temperature for a day and it will be ok, but keep it in the refrigerator otherwise.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintHomemade Sea Salt Caramel
Original recipe from www.sallysbakingaddiction.com. I doubled the ingredients to have extra on hand!
Ingredients
- 2 Cups Granulated White Sugar
- 12 Tablespoons Salted Butter, cut into Tablespoon-sized pieces.
- 1 Cup Heavy Cream
- 2 Teaspoons Sea Salt
Instructions
- Slowly dissolve sugar in a sauce pan over medium heat. Stir constantly with either heat resistant spatula, wooden spoon, or whisk.
- Sugar will transform into clumps, then melt down. An amber colored, thick liquid is the stage where you want to proceed.
- Add pats of butter to melted sugar, careful to watch-the butter will cause the sugar to bubble rapidly. Continue to stir/whisk until butter and sugar are incorporated.
- Very slowly incorporate the heavy cream, stirring the whole time. Again, watch for bubbling when this stage happens.
- Allow the mixture to boil for one minute.
- Remove from the heat and stir in the salt.
- Allow to cool before putting in a jar or using.