This recipe for the Best Salted Caramel is foolproof. Use this salted caramel for fall inspired drinks like hot chocolate and desserts!
AN EASY RECIPE FOR SALTED CARAMEL
Caramel is actually simpler to make than you might think. It really adds to the flavor of so many baked goods like CHOCOLATE CHIP CARAMEL BUTTER BARS or in drinks like SLOW COOKER HOT CHOCOLATE. You can also drizzle it over ice cream. So many uses! If you love those sweet and salty flavor combinations, you will absolutely fall in love with salted caramel!
TIPS FOR MAKING HOMEMADE CARAMEL:
- If not using all of the salted caramel right away, store it in a lidded container and put it in the refrigerator. It can be refrigerated for up to one month or frozen for up to 3 months.
- The next time you use it, take the caramel out of the refrigerator and just warm it up slightly in the microwave to thin it out if you need to drizzle it on your dessert.
- Dark brown sugar can be used for a richer molasses flavor.
- Heavy cream can be substituted for real buttermilk.
- Real butter must be used (no margarine or butter substitute)
- This recipe makes one cup of salted caramel.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- heavy cream
- granulated sugar
- light brown sugar
- unsalted butter
- light corn syrup
- flaked sea salt
- vanilla extract
HOW TO MAKE SALTED CARAMEL:
Place the heavy cream, sugar, brown sugar, butter, corn syrup, and salt into a medium-sized sauce pot. Stir to combine.
Bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for about 8 minutes, stirring occasionally until slightly thickened and amber in color.
Take off the heat and whisk in the vanilla.
Mixture will be slightly thickened and will thicken more once cooled. Let cool slightly, serve as desired.
CRAVING MORE RECIPES? GIVE THESE A TRY!
SALTED CARAMEL HOT CHOCOLATE
EASY CARAMEL APPLE CAKE
CROCK POT CARAMEL APPLE DIP
MAMA’S SWEET POTATO CAKE WITH MARSHMALLOW BUTTERCREAM FROSTING
The Best Salted Caramel
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 4 Tablespoons unsalted butter
- 1 Tablespoon light corn syrup
- 1/2-1 teaspoons flaked sea salt (to taste)
- 1 teaspoon vanilla extract
- Place the heavy cream, sugar, brown sugar, butter, corn syrup, and salt into a medium-sized sauce pot. Stir to combine.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for about 8 minutes, stirring occasionally until slightly thickened and amber in color.
- Take off the heat and whisk in the vanilla.
- Mixture will be slightly thickened and will thicken more once cooled.
- Let cool slightly, serve as desired (makes one cup)
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
whats the difference between butter and real butter? How do I tell if it’s real? Excited to make this!