It’s still too hot here in LA to be in the kitchen, so for today’s recipe we have a almost foolproof Salted Caramel. We’ve come across so many caramel recipes and they never turn out right, but this one, this one is AMAZING.
We’ve made this caramel multiple times and every time it’s perfect! We think it has to do with the warmed cream that you pour over the sugar and water. We promise you this recipe is nearly foolproof and everyone can make it!
- 1 1/2 Cup Granulated Sugar
- 1/2 Cup Water
- 1 Cup Heavy Cream (Hot)
- 2 Tablespoons Salted Butter
- Fleur De Sel Salt
In a medium sauce pan over high heat, dissolve the granulated sugar and water. Stirring constantly.
During that time, if the sides of the pans have sugar that start to crystallize, use a pastry brush dipped in water to remove the crystallized sugar.
Continue cooking until the sugar starts to turn a deep amber color. As soon as it starts to turn, remove from the heat, immediately.
Very carefully and slowly, pour the hot cream into the sugar mixture whisking/stirring constantly. Don’t be alarmed when this mixture starts to bubble, just keep stirring.
Next, add the butter and a pinch or two of the fleur de sel salt. Stir until smooth. If desired, add 1/2 teaspoon or so of vanilla extract.
Move to an air tight container, and allow to cool before placing in the fridge.