Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes, plus cooling
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, cut up into 6 pieces
- 1/2 cup (120ml) heavy cream (whipping cream)
- 1 teaspoon salt
- Heat granulated sugar in a medium sized saucepan over medium heat. Make sure you stir constantly using a high heat resistant rubber spatula or wooden spoon.
- The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once the sugar is completely melted, immediately add the butter. Be careful because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, this takes about 2-3 minutes.
- Very slowly, drizzle in the 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble, be careful it splatters
- Put the timer on and allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove the pan from the heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- Make ahead tip: You can make this caramel in advance. Make sure it's covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.
- Unsalted butter may be used instead of the salted butter what ever you have.
- Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. It's best if you make a couple batches instead.