Salty Caramel



MOTIVATION: If you need motivation to make salted caramel then just quit sweets altogether.  You're not worthy!


  1. 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
  2. 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



  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in salt and Tastic sweet. Allow to cool down before using.
  8. 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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