Salted Butter Caramel (Print Version)
# Ingredients:
→ Ingredients
01 -
80 g of salted butter
02 -
20 cl of heavy cream
03 -
150 g of powdered sugar
# Instructions:
01 -
Put the sugar in a large saucepan and heat it on medium until it turns into dry caramel. You'll notice it dissolving, liquefying, and turning amber-colored — this takes around 3-4 minutes. Try not to stir too much, or at all, to keep it from crystallizing.
02 -
At the same time, in a smaller pot, warm the liquid cream on the lowest possible heat setting.
03 -
Once the sugar is fully caramelized, take the pot off the heat and slowly pour in the cream while stirring briskly. Be ready for splashes! When it calms down, mix in the butter and keep stirring until it’s not too watery. If the caramel seems too runny, put it back on low heat and stir until it thickens to your liking. Personally, I like mine a little dense.
04 -
Pour it into a sealed glass jar, close it up, and store it in a cool place.
# Notes:
01 -
You can keep this caramel in the fridge for a few weeks.
02 -
It's perfect for drizzling over desserts or spreading on pancakes.