Homemade Salted or Plain Caramel
Here is VERY important / easy-to-remember recipe that is a definite must as we approach this crazy holiday season (and all year round)! We'll probably be linking back to this a whole lot the next couple of months so you can use it along with our posts! You can also put in a lovely jar with a pretty tag and give as a gift! Easy-Peasy!
Did you dress it up all pretty? We'd love to see! @Elsterware and #Elsterware on Instagram and Facebook!
1 cup brown sugar
6 tablespoons salted butter, room temperature cut up into 6 pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon sea salt
leave out the salt and use unsalted butter if you don't wanted it salted (:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.