Easy Homemade Caramel Recipe
Quick, simple caramel made with butter, packed light brown sugar, heavy whipping cream, and sea salt.
Equipment
- Saucepan
- Whisk
Ingredients
Ingredients
- 1 stick unsalted butter
- 1/4 cupheavy whipping cream
- 1 cuppacked light brown sugar
- 1/2 teaspoonsea salt
Instructions
Instructions
- Place 1stick unsalted butter, 1cuppacked light brown sugar, and ¼cupheavy whipping cream in a medium-size saucepot.
- Set the pot over low–medium heat and whisk constantly so the butter melts and the sugar dissolves; keep whisking until the mixture is smooth and small bubbles form around the edges (about 5 minutes).
- When the caramel is smooth and gently bubbling (not a rapid boil), remove the pot from the heat.
- Stir in ½teaspoonsea salt until fully incorporated.
- Let the caramel cool slightly before serving or using; it will thicken as it cools.
Notes
Notes
Make-Ahead:
You can make this up to 1 hour ahead of time, just keep warm in a double boiler.
How to Store:
Cover and keep in the refrigerator for up to 1 week. This will not freeze well.
How to Reheat:
Add the caramel to a sauce pan and heat over low heat while whisking until hot and more sauce-like.
Be careful
not to cook it too long as the fat will evaporate and the caramel will crystalize and burn.
Make-Ahead:
You can make this up to 1 hour ahead of time, just keep warm in a double boiler.
How to Store:
Cover and keep in the refrigerator for up to 1 week. This will not freeze well.
How to Reheat:
Add the caramel to a sauce pan and heat over low heat while whisking until hot and more sauce-like.
Be careful
not to cook it too long as the fat will evaporate and the caramel will crystalize and burn.