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You are here: Home / Dessert / FOOLPROOF, AMAZING, TO-DIE-FOR, HOMEMADE SALTED CARAMEL

FOOLPROOF, AMAZING, TO-DIE-FOR, HOMEMADE SALTED CARAMEL

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

October 8, 2012 by Hugs & Cookies xoxo 17 Comments

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IF YOU HAVEN’T TRIED THIS RECIPE FROM MY BLOG YET, YOU ARE MISSING OUT. NO CANDY THERMOMETER REQUIRED!!! HAVE I PIQUED YOUR CURIOSITY NOWWWW? SUPER SIMPLE AND DELICIOUS! GIVE IT A TRY. I HAVE ADDED SOME TIPS BELOW TO HELP MAKE THIS EASY FOR YOU!!

SALTED CARAMEL RECIPES-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
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!!

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Filed Under: Candy, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. gailllc says

    October 8, 2012 at 4:56 am

    Sounds wonderful, and good instructions, too! (thanks for spelling piqued correctly!!!) I love salted caramel 🙂

    Reply
  2. Maureen | Orgasmic Chef says

    October 8, 2012 at 5:38 am

    This looks delicious

    Reply
  3. theresasthisnthat says

    October 8, 2012 at 9:38 am

    Is this thick or thin? I want to make homemade caramel to make my own caramel apples. Looking for recipes that don’t involve unwrapping store bought caramels that are full of high fructose corn syrup. Thanks!

    Reply
  4. Catherine says

    October 12, 2012 at 8:59 am

    I’ll try this one too but I think I’ll use stevia as a substitute to sugar. I just want to do it myself also to avoid high fructose corn syrup.

    Reply
  5. Jen says

    November 30, 2012 at 11:47 am

    yum! I can so do this and I will! Thanks for the recipe.

    Reply
  6. Unknown says

    July 8, 2013 at 5:23 pm

    Would non-dairy whipping cream work with this?

    Reply
  7. DANIELLE says

    July 8, 2013 at 5:24 pm

    Sorry, but I don’t think so. You could give it a try though 🙂

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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