Homemade Salted Caramel

 

Ingredients:

200g granulated sugar

90g salted butter ~ room temp, cut 6 pcs

120ml heavy cream

1 tsp salt

Direction/Instruction

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps & eventually melt into a thick brown, amber-colored liquid as continue to stir.  Be careful not to burn.
2. Once sugar is completely melted, immediately add the butter.  Be careful in this step because the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted for about 2 mins.  If the butter separating or the sugar clumped up, remove from heat & vigorously whisk to combine it again.  (If nervous for splatter, wear kitchen gloves.  Keep whisking until it comes back together, even it takes 3-4 mins.  It will eventually; just keep whisking.  Return to heat when it's combined again.)
4. Very slowly drizzle in 1/2 cup of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 min.  It will rise in the pan as it boils.
5. Remove from heat & stir in 1 tsp of salt.  Allow to slightly cool down before using it.  Caramel thickens as it cools.
6. Cover tightly & store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.