- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon Maldon Sea Salt
- In a medium saucepan, large enough to be sure the mixture will not bubble over, combine sugar and water over medium heat until the sugar dissolves. You may stir during this step. Once the sugar has dissolved, do not stir anymore. Bring the mixture to a boil, and boil the syrup until the color darkens to about a deep amber color. As the mixture cooks and darkens to the point of being ready, you will also begin to smell it caramelizing. This process may take 7 to 8 minutes. It is important not to walk away and cook the caramel only until it becomes deep amber in color, regardless of the time.
- Remove the sugar from the heat and carefully stir in the heavy cream. The mixture will bubble. Continue stirring until it has been incorporated. Then add the butter and salt. Mix until combined. If the mixture is a little lumpy, hold it over low heat to gently warm the mixture and melt the lumps.
- Pour the caramel into a heat proof bowl to cool before using. Caramel may be stored in the refrigerator for up to 2 weeks. Bring to room temperature or heat before serving.
Recipe adapted from Kelsey Nixon
- Prep Time: 5 mins
- Cook Time: 10 mins