I’ve been wanting to try a salted caramel recipe for some time now, I finally found a good recipe with great reviews so I decided to give it a shot. The recipe is from the blog Beauty and The Beard and can he found here: http://beautyandbeard.blogspot.ca/2013/05/salted-caramel-sauce-its-as-good-as-it.html.
I’ll admit I was a little intimidated even though the recipe called for such few ingredients. I set all my ingredients out and got to work…anxiously!
1 cup granulated sugar
1/4 cup water- room temperature
1/2 cup heavy whipping cream
1 stick unsalted OR salted butter
1 1/2 teaspoons vanilla extract
two pinches kosher or sea salt
OR 1/4 teaspoon iodized salt.
Here’s what you do:
1. Combine your water and sugar in a heavy bottom sauce pan and stir to combine. It’ll seem too thick- it’s not!
2. Place the pan over medium heat so the sugar begins to slowly dissolve. This will take about 5 minutes. Resist your urge to stir it constantly and only give the pan a swirl every minute or so.
3. Slowly raise the heat a notch at a time to medium high, lightly swirling the pan every minute or so for 7 minutes. Keep a close eye on it after the 5th minute or so- you’ll want to get your butter ready to put in once the mixture is a LIGHT amber color. Too dark and it’ll burn! (I watched this thing like a Hawk!)
4. Cube your room temp butter and add it to the sugar mixture- it’ll sizzle a bit because well.. you’re adding something cooler to a really hot liquid. Don’t worry! It should happen that way! Stir the mixture VERY carefully, partially incorporating the butter. Be super careful not to whip the mixture up on the sides of the pan, or the sugar will crystalize, get back in your mixture, and ruin the whole batch. Sadness.
5. Once melted, take your pan off the heat and add your vanilla and heavy cream. Using a whisk, LIGHTLY stir it until it is a cohesive, very liquid caramel. Pour quickly into a clean pan or bowl to avoid any of the uncooked sugar.
6. In the new bowl, whisk in your salt, taste- add more if you’d like! Put it aside to cool for a bit.
7. After this, keep it refrigerated .. or eat it all in one sitting. It’ll yield about 1 1/2 cups- so plenty for you and your favorite friends.
This recipe was really, really good, at least compared to the store bought stuff. I can honestly say that my household will no longer be using store bought caramel.
I used the caramel to compliment some chocolate cupcakes that I made for work. I poured it into a Wilton bottle so that it would be fairly easy to pour and use.
Give it a try…I can guarantee that you won’t be disappointed.