Sweet, salty, and buttery – this all-purpose salted caramel is a keeper. Best drizzled on cakes, cheesecakes, ice creams, or just eaten by the spoonful! You will always almost find a jar of this deliciousness in my refrigerator at all times for emergency dessert cravings – which happens very often. I have adapted this recipe from Sally’s Baking. This salted caramel is super easy and made with only four ingredients. It takes desserts to the next level without adding too much sweetness which you would normally find with other caramels – this one is salty and has a wonderful butter toffee taste.
Great as an accompaniment for sweet recipes, such as –
Mini Apple Galettes
Chocolate Fudge Shortbread
Basque Cheesecake
Apple Muffins with Cinnamon Crumble
Salted Caramel
5
minutes5
minutesIngredients
1/2 cup granulated sugar
3 tbsp unsalted butter – cubed
3 tbsp salted butter – cubed
1/4 cup heavy cream
1 tsp sea salt
Directions
- Heat granulated sugar in a medium saucepan, stirring constantly with a rubber spatula. Sugar will form light brown clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. Keep whisking to prevent it from separating.
- Stir in the heavy cream and allow it to boil.
- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools. Store in the refrigerator and heat for a few seconds before using.
