Salted Caramel

  • 1.

    Heat the cream in a saucepan over medium heat. Set aside.

  • 2.

    Place the sugar in a medium saucepan.

  • 3.

    Heat over medium heat whisking as it begins to melt.

  • 4.

    Cook until it reaches a nice amber color – about 4 minutes.

  • 5.

    Lower the heat.

  • 6.

    Slowly stir in the hot cream – whisk at all times until incorporated. Remove from the heat.

  • 7.

    Add the cold butter. Mix well using a hand blender until smooth.

  • 8.

    Pour the caramel into a glass jar. Let cool at room temperature.

  • 9.

    Refrigerate until needed and up to a month.