Homemade Caramel
There is nothing better than homemade caramel! It is the perfect thing to have in the fridge for when you're craving something sweet. Caramel can be intimidating, but once you get the hang of it, it becomes like second nature and you will always have some handy!
Ingredients
- 1 cup (200 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter room temperature, cubed
- ½ cup (120 mL) heavy cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons salt
Instructions
- Add the sugar to a medium-large sauce pan. Avoid using non-stick - I am not sure why but I have had issues sometimes using non-stick.
- Place the pan on the stove on low-medium heat while continuously stirring and moving the sugar around the pan. The sugar will clump up before it completely melts.
- Once the sugar completely melts, it will be a smooth amber/caramel colored liquid. It can take anywhere from 8-12 minutes to completely melt.
- Once completely melted, add the cubed butter. It will bubble up. Whisk vigorously until the butter is completely melted into the sugar and they are homogeneous. Let the mixture sit and bubble for 30 seconds to one minute without stirring.
- Slowly add in the heavy cream. The mixture will bubble up again. Whisk until the heavy cream is combined. Allow the mixture to boil for 30 seconds to one minute without stirring. During this time, it will rise in the pan - let it!
- Remove from the heat and add the vanilla extract and salt and whisk to combine. Pour it into a bowl and let it cool. It will thicken as it cools.
- Store in an airtight container in the fridge for one month. The caramel will solidify in the fridge - microwave it to get it to the desired consistency when ready to use. Or store in an airtight container in the freezer for three months.
Tried this recipe?Let us know how it was!