– 1 cup granulated sugar – 6 tbsp unsalted butter (cut into cubes) – 1/2 cup heavy cream – 1 tsp sea salt
In a saucepan, heat the sugar over medium heat. Stir constantly until it melts completely and turns a deep amber color. Be patient, it takes a few minutes.
Once the sugar is fully melted, quickly stir in the butter. It will bubble rapidly, so be careful. Stir until the butter is fully melted and mixed in.
Slowly pour in the heavy cream while stirring. The mixture will bubble up again. Keep stirring until it smooths out completely and thickens slightly.
Remove from heat and stir in the sea salt. Mix until everything is well blended and smooth. Let the caramel cool slightly before using or storing.
Pour the caramel into a heat-safe jar. Let it cool at room temperature before sealing with a lid. The caramel will thicken as it cools down.
Store in the fridge for up to two weeks. Warm it up slightly in the microwave before serving over desserts, coffee, or fruit for a tasty treat.
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