My 8 year old was the first to make salted caramel in my house, he found a recipe off YouTube and made it. We had been buying from the stores prior to now. Unfortunately i couldn’t find his YouTube link again when I was going to make mine.
I eventually found something off Life, Love and Sugar that jived with me and I’ve used it ever since.
- 1 cup sugar
- 6 tbsp (85g) salted butter, cubed, room temperature
- 1/4 + 2 tbsp cup full cream milk (recipe originally calls for 1/2 cup heavy whipping cream, room temperature, but whipping cream is not something I stocked up on this lockdown and I had to use full cream as alternative)
1. Pour sugar into an even layer in a large sauce pan or pot.
2. Heat on medium-high heat, stir occasionally to help the sugar melt. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
3. Once the sugar has melted, stop stirring. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
4. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
5. Slowly pour the milk (heavy cream) into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest.
6. Cool for about 10-15 minutes before using.
7. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.
Original recipe culled from “Life,Love and Sugar” and tweaked