MOTIVATION: If you need motivation to make salted caramel then just quit sweets altogether. You're not worthy!
- There are a ton of variations to salted caramel. You can puree fruit and add it in at the end. I love to do blackberry caramel #smackyomama worthy
- If you need to make more than this recipe, make in batches. Avoid doubling or tripling the recipe. The sugar may not melt properly.
- 1 cup sugar
- 6 tbsps salted butter
- 1/2 cup heavy cream
- 2 tsp salt
- 1 tsp Tastic Sweet
- 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 salt and Tastic sweet. 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.
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