Holidays/ November 10, 2022November 10, 2022

Salted Caramel Recipe

Last week I shared my recipe for pumpkin cheesecake, which is something I make every year for Thanksgiving. The first year I made it, the cheesecake cracked, and I was so bummed. Being the perfectionist that I am, I needed to figure out a way to cover it up. Enter salted caramel! I used it to fill in the cracks and make the cheesecake look prettier, but it made the cheesecake EXTRA tasty, so it has become a permanent addition to the recipe. It’s also nice to have a little extra in the fridge to add to your coffee in the mornings (trust me on this).

This one is from Two Peas and Their Pod and it’s one of the easier ones I found (you guys know I’m all about simplicity!). The most important thing is to watch the sugar. If you let it go too long you’ll get super hard caramel. If you don’t let it go long enough it will be grainy and chunky. So make sure the kids are occupied when you do this!

Salted Caramel Recipe

Ingredients

2 cups granulated sugar
12 tablespoons unsalted butter at room temperature, cut into pieces
1 cup heavy cream at room temperature
1 tablespoon Kosher salt

Instructions

First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

xoxo