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Here is my easy, no-frills, nothing fancy salted caramel recipe. Don't confuse it with store bought caramel sauce. Once you taste homemade caramel sauce you will never purchase a store bought one. It is awesome served with ice cream, cheese cake, drizzled over cinnamon buns or a dip for sliced apples. |
Ingredients:
2 cups granulated sugar
¾ cup butter, at room temperature, cut into pieces
1 cup heavy cream, at
room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)
Directions:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 - 2 minutes. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
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¾ cup butter, at room temperature, cut into pieces |
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1 cup heavy cream, at room temperature |
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1 tablespoon fleur de sel (or any other flaky sea salt) |
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Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula |
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Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir |
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Stir the butter into the caramel until it is completely melted, about 2-3 minutes. |
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Very slowly, drizzle in 1/2 cup of heavy cream and continue to stir for a minute or so. |
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Remove from heat and stir in 1 teaspoon of salt and pour into a heat safe container. Cover the caramel tightly and store for up to 2 weeks in the refrigerator |
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