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Homemade Salted Caramel
Posted on September 6, 2012 by Tara in Recipes.
I have always been intimidated by homemade Caramel. Too intimidated to even try making it I admit. Yep, you heard me correctly. I’d never made homemade Caramel til now. Boy was I crazy! This stuff is liquid gold and, once I got the hang of it, very easy to make. Third time was the charm for me. Seized up the sugar on the first two harder than rock candy!
I researched quite a few recipes online before I tried one. Many from Food Network’s chefs but none of the recipes I found compared to the one by The Brown Eyed Baker. Her post was wonderful!!! She gave tips, lots of pictures on how she made the caramel and what to look for while cooking it. Absolutely helped me tremendously! Please click on the link to her post and take a few minutes to read it thoroughly.
Having said that I still screwed up two batches before I hit pay dirt. So my advice is to have extra ingredients on hand and don’t let 1 or 2 mishaps deter you from this delicious stuff.
I also had to alter her recipe just a little bit from my mishaps and based on what I found from the reviews of others. Such as reduce the salt and add water to the recipe. I also found that whisking the sugar in the beginning of the recipe (as she instructs to do) as it heats up and melts always caused my sugar to seize up. Both times I couldn’t get past that point before my sugar became like rock candy. The tweaks worked perfectly and we have been enjoying this liquid gold since!
Thank you so much The Brown Eyed Baker for taking the intimidation out of Homemade Caramel!! I am forever in your debt!
Tara
Homemade Salted Caramel: The Brown Eyed Baker: Sauce:::Ingredients- 2 cups granulated Sugar
- ¼ cup water
- 12 tablespoons Butter, room temperature and cut into pieces
- 1 cup Heavy Cream, room temperature
- 1 tsp. Sea salt
Instructions- Combine sugar and water in a large saucepan over medium high heat.
- Stir just to mix the two together as you put them in the pan and DO NOT stir anymore.
- The sugar will begin to dissolve and the mixture will begin to bubble as it heats up. Pick up and swirl the pan, don’t stir, occasionally as it begins to boil.
- You will start to see the color deepen and change from clear to a slight amber color to a deeper amber color.
- I can’t tell you how long this will happen, every stove is different, but you must watch it closely because it will burn in the blink of an eye.
- Once it has reached a darker amber color whisk in the butter. It will bubble up violently so be careful.
- Remove the pan from the stove and whisk in the cream as well as the Sea Salt.
- Set aside to cool and store in the refrigerator.
- Should keep well for up to 2 weeks.
Drooling so badly I dont know if I can hold still till it is made.But will drool even more when product is finished.
you will love this stuff Vicky!!! We have become addicted to it and use it often and a lot of different things. Let me know how it turns out for you!!
I made this caramel this weekend and I only have three words ……. OH MY GOD!!!! I couldn’t stop eating it and the hubby was just eating it straight out of the bowl with a spoon! Great recipe Tara I look forward to more!!
(although I may not fit in my jeans after lol)
ha ha! It is crazy good! ! know what you mean, I can’t make this stuff very often or I would weigh 300 lbs. lol So glad you guys are enjoying the blog Sarah. you have inspired me with your baking as well!!