Tuesday, November 18, 2014

Sea Salt Caramel Topping

 Oh caramel, I just have a love for it. The taste and the texture never leaves me disappointed. I have also become a big fan of salted caramel. I love that mix of sweet and salty.

1 cup granulated sugar
6 Tablespoons salted butter, cut butter 6 pieces a tablespoon each
1/2-cup heavy cream
1 teaspoon of sea salt

1. Use a medium saucepan to heat granulated sugar on medium heat. You will have to stir the sugar the whole time with a rubber spatula. 
2. The sugar will start clumping together, so make sure you keep stirring. Soon the sugar will start to change colors to an amber color. You will need to act fast so you don’t burn it. 
3. Once you have that amber color put your 6 tablespoons of butter in, make sure you are careful because the caramel will boil quickly once the butter is added. You will stir the butter in for about 2 minutes, until the butter is completely melted. 
4. Now add the heavy cream.  Make sure to do this super slow and again be careful because the caramel is going to boil quickly. 
5. Let the mixture boil for 1 minute, the mixture will rise in the pan a little. 
6. Removing your pan from the heat to add your sea salt. 
7. Let the caramel cool before using.

Caramel should stay good up to two weeks if covered tightly in the refrigerator.  I like to store mine in a mason jar.  

I love to drizzle the caramel on vanilla ice cream. I simply place the jar in the microwave for about 30 seconds to warm it up.

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