BEST SALTED CARAMEL RECIPE!!!!!!
All caramel is delicious but not all caramel is easy to make. Some are much trickier than others but this one is a dream! By warming the milk you can eliminate the typical seizing that tends to happen. This caramel is very versatile, too. You can omit the salt for regular caramel if you prefer that. This is great with cheesecakes, on ice cream sundaes and straight out of the jar. This also makes a beautiful gift in a mason jar with some ribbon! Try this caramel drizzled on Mini Rolo Cheesecakes for an ultimate dessert!
BEST SALTED CARAMEL RECIPE-
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4. Time to add the cream but here is my trick….only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient…you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long…ever!!!! TOO delicious!! Makes 2 cups
ADAPTED FROM MANU’S MENU