Homemade Salted Caramel

Words : Ronali Moonemalle Goonetileke

Looking for that perfect indulgence to satiate your sweet cravings? Well then, look no further! We’ve got the perfect recipe for homemade Salted Caramel – a sticky and addictive sauce to accompany any dessert you’re craving. This pairs well with a scoop of ice cream, a piping hot brownie right out of the oven or even a healthy alternative like sliced apple! The options are truly endless.

Ingredients 

• 200g granulated sugar
• 90g butter (salted, room temperature)
• 120ml heavy cream 
• 1 tsp. salt

Method

• Keep a heavy-duty saucepan on the stove and heat the granulated sugar on medium heat. The sugar at first may form clumps but make sure to stir constantly with a wooden spoon in order to achieve a smooth consistency. Once the sugar is completely melted into a thick liquid, it should turn into a mild amber colour.
• As the colour changes slightly darker (be careful not to burn it), add in the butter (cubed) and stir until it’s fully incorporated into the liquid. When adding the butter however, be mindful as the caramel will bubble vigorously. If the butter separates or the sugar seems to be clumping, remove saucepan from stove and whisk mixture until it comes together. Return to heat when fully combined.
• After the butter and sugar has been fully incorporated, cook for 1 minute without stirring. 
• When the times up, slowly pour in the heavy cream. Be cautious at this step as well since the cold heavy cream could make the hot mixture bubble rapidly. After stirring in all the heavy cream, allow the mixture to boil for 1 minute. As it boils, it’s perfectly normal for the mixture to rise in the saucepan. 
• Remove saucepan from stove and sprinkle in the salt. As you leave it to cool, the caramel will slowly begin to thicken. 
• This homemade caramel can be stored in the refrigerator for up to a month. However, since it becomes solid in the fridge, reheat in the microwave to preferred consistency.

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