Homemade Salted Caramel

Drizzling homemade salted caramel into a glass jar.

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5 from 1 vote

HIghly addictive, this luscious caramel has so many uses in baking. Or just eat it straight from the jar!

Prep Time5

Cook Time15

Course: Afternoon Tea, brunch, Dessert, fillings, Snack

Cuisine: American, Australian, English, French

Servings: cups

Calories: 1403kcal

Author: Sandra

Ingredients

250 grams caster sugar
60 ml water
120 ml heavy cream
200 g unsalted butter cubed
1 tsp sea salt flakes to taste

Metric - US Customary

Instructions

In a medium sized saucepan, heat the sugar and water over low-medium heat. Do not stir as the mixture cooks.
Continue to cook gently, until it's lightly golden brown. This can take 10-12 minutes. Just watch it and don't let it get too dark, or it will become bitter.
Carefully add the cream in a steady stream, stirring with a rubber spatula to prevent the edges burning. Be careful, as the mixture steams and bubbles up.
Remove from heat and add small cubes of the butter, 2 at a time and using a whisk to ensure a smooth caramel. Stir through the salt flakes.
Allow to cool, then pour into glass jars and seal with a fitted lid.
Salted Caramel will last in the fridge for around 4 weeks

Notes

Baking Tips

Use room temperature ingredients – cold cream can cause the hot caramel to seize up.
A heavy bottom pot or saucepan will protect your sugar from cooking too quickly.
Light golden colour is key – too light means there won’t be enough flavour, too dark will give you a bitter caramel.
Use a larger saucepan than you think you need, to accommodate the bubbling when adding cream.
Be careful – the bubbling caramel gets extremely hot!

Storage Tips

Pour cooled caramel into clean glass jars, seal with lids, and refrigerate for up to 4 weeks. The caramel will thicken considerably when chilled. To restore to pourable consistency, microwave in 20-second intervals, stirring between each, until it reaches your desired thickness.

For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before using.

Nutrition