I have made this salted caramel over and over again and it is amazing! I have tried others and compared to this recipe…they taste blah.
Be warned though….
*You will NOT wait until it has cooled down to taste it. The smell will be so captivating that you will eat it right out of the pot and burn your tongue so, if you must taste anything of the remainder of the day…do so before you make this caramel
*Even though your tongue will feel like you’ve directly licked the sun at high noon, you will continue to sneak bites. It won’t matter, you can’t feel anything on your tongue anyway.
*You will not be satisfied with the little bites here and there as it cools from molten lava, so just grab a shot glass…you will and up drinking some caramel. I did. 😉
What to do with it now??
If there is any left once it cools down you can drizzle it on anything! Ice cream, baked goods, jar it and give it away…you are sure to make new BFF’s this way.
One of my newest ways to use salted caramel is to make caramel popcorn with it. I said it….HOMEMADE salted caramel popcorn!
Want more yum?? Take your favorite kettle potato chips and drizzle this amazing caramel and then some homemade hot fudge on them. Let them set up and turn on Netflix. Plop yourself on the couch and munch the evening away!
Put some in your coffee…OMG!
Before I get ahead of myself….let’s get the recipe for the caramel going.
Ingredients that you will need:
* Willpower to not eat it all in one setting
2 cups organic sugar
1.5 sticks of room temp organic butter cubed
1 cup organic heavy cream
1.5 Tbl seat salt, pink Himalayan salt or the like.
Digital thermometer…very important!
Method of Prep:
Have all of your ingredients ready and next to the stove…once the sugar melts, it goes fast, so be ready
In a large sauce pan (the caramel will bubble in a few reps so make sure your pot is big…3 qts or so) put the sugar in over med-high heat.
Whisk the sugar as it melts. It will clump and begin to brown. Keep on a whisking until all of the sugar melts, then stop.
Place your thermometer into the sugar. It will continue to darken as it bubbles away. It will look a dark amber color. BE CAREFUL…it can go from perfect to burnt in no time…so watch carefully. It will be worth the fuss…trust me!
Once your thermometer reaches 350 degrees, put all of the butter in and whisk quickly. This is the first time it will bubble up angrily…so be careful. Whisk until the butter is melted. Turn off the heat.
Take the pan off the stove and add the cream….this is the second bubbling, so be careful. Whisk until incorporated then add the salt.
Deny the feeling to dive into the pot…you will want to, but let it cool. Meh….who am I kidding…you will get a spoon, everyone does. I’ve made this recipe probably 15 times and I dip into the lava every time. It’s a ritual now. 😉
Let it cool for a while and if there is any left, place it into a jar and store in the fridge. Please reheat in a pan on low heat. Don’t let the microwave destroy this nectar.
Let me know how you’ve used this recipe! I’d love to know!
Oh..I’d also like to know that I am not the only one to dive in and scald my tongue…let me know when you’ve joined the scalded tongue club. 😉