A super easy salted caramel recipe! This sweet and salty topping is great on ice creams, desserts and even better inside cupcakes (recipe for cupcakes sometime this week)!
All you’ll need are some basic kitchen essentials and you’re set to make this yummy topping!
- 1 cup sugar
- 6 tbps water
- 1 cup whipping cream
- 1 tsp pure vanilla extract
- 1 tsp kosher salt or sea salt
- 1 candy thermometer
First of all make sure you have everything ready. Measure out your ingredients and have everything prepared. Caramel isn’t very lenient, the time frame from perfect to burnt is about 60 seconds. There is no time for fumbling! A good tip is to have a damp kitchen towel ready so when you stir your ingredients together the pot doesn’t slide around. Have your vanilla and cream premixed for your convenience as well.
In a heavy bottom pot (choose one with higher sides because it will bubble quite a bit) add your sugar and water. Try not to get any sugar on the sides of your pan and just in the middle. This will avoid any sugar crystals forming and your caramel will be nice and smooth. Turn on your heat to medium and add your sugar thermometer. The mixture should boil, starting off with large bubbles, but the longer it boils the bubbles will decrease in size, thats when you know you’re close! This process should take about 4 minutes.
Your sugar should start to turn a brown/caramel colour when you get around 170 degrees celsius, it’s important not to stir this mixture. If you want to mix it, just slowly swirl your pan around. !!DISCLAIMER!! Be very careful, sugar is extremely hot and will stick to you if you get any on you. I like my caramel to be around 190 degrees celsius, it has a complimentary bitter tone, but if thats not your thing, you can stop your caramel around 180-185 degrees celsius. Put your pot on your already prepared dampened towel and slowly drizzle in your whipping cream. A slow steady stream will ensure that everything stays smooth! The mixture will bubble up a lot, but everything is ok, just keep stirring and adding your cream. When you finish, add your teaspoon of salt and stir until dissolved. Do not try the caramel at this point, it is still very very hot. Cool on your kitchen counter for a couple hours and it will keep in an air tight container in your fridge for up to 2 weeks.
There is your recipe for an easy salted caramel! After you try this recipe out, I think it will definitely be a favourite! A recipe using this salted caramel making it into chocolate cupcakes with a salted caramel centre and salted caramel buttercream will be posted later this week!