Easy Salted Caramel
Updated: Jan 16, 2021
If you've ever thought that making your own caramel was difficult, I'm here to tell you it's not. You'll only need a few ingredients and you can use it in baking or just eat it with a spoon! Plus, it will keep in the fridge for up to a month or you can freeze it for up to three months.
Here's how to make it:
1 cup granulated sugar
6 TBS salted butter (you can use any butter but I like to use Kerrygold)
1/2 cup heavy cream (room temp)
1 TSP kosher or sea salt
Heat the sugar in a medium-sized heavy saucepan over medium-low heat. Stir constantly with a heat-resistant (rubber) spatula or wooden spoon. Be patient, as it takes a while. It will eventually melt and turn into a thick, brownish liquid.
Add the butter and stir until combined. The caramel will bubble so be careful you don't get burned.
Once the butter melts, continue cooking for about a minute, but don't stir it.
Slowly add in the heavy cream. Be careful, the mixture will bubble again. Don't stir and let it boil for a minute.
Remove it from the heat and stir in the salt.
Once the caramel cools, pour it into a glass jar (I use Weck jars - you can bake in them too!) or container and keep in the fridge for up to 2 weeks. When you want to use it, simply thaw at room temperature and warm in the microwave.