How to Make Salted Butter Caramel

1. Cut the butter into pieces

2. Put the sugar and water together in a saucepan.

3. Boil the cream over a low heat while cooking caramel.

4. Cook sugar gently, steady up to 340/360°F (170/180°c) to obtain a dark brown color.

4. Cook sugar gently, steady up to 340/360°F (170/180°c) to obtain a dark brown color.

4. Cook sugar gently, steady up to 340/360°F (170/180°c) to obtain a dark brown color.

5. Remove the saucepan from the heat to add the pieces of butter. Perform a rotational movement with the pan to combine the butter.

6.While away from the heat, add the boiling cream. Don’t forget that if you want to obtain a smooth caramel sauce, you have to double the amount of cream

7. Stir with a spatula.

If there remain undissolved toffee bits, put back over a low heat and stir until dissolved.

9. Pour the caramel into a container. Stir regularly to cool faster if necessary.

With this recipe you’ll get a relatively thicker caramel, with the same texture that can be found in popular candy bars. The salted butter caramel is useful in many recipes.

How to make a salted butter caramel

Ingredient list:  salted butter caramel

• 1/2 cup (100g) of granulated sugar
• 2 tbsp (30mL) of water
• 1 1/3 tbsp (20g) of salted butter
• 2 3/4 tbsp (40ml) liquid cream

Note:
Depending on the use, you can vary the quantities of butter and cream.
For example: double the amount of cream to make caramel sauce.

1. Cut the butter into pieces.

2. Put the sugar and water together in a saucepan.

3. Boil the cream over a low heat, while cooking caramel.

4. Cook sugar gently, steady up to 340/360°F (170/180°C) to obtain a dark brown color.

Remarks:
To prevent the sugar from crystallizing when hot:

• Ensure the cleanliness of the pan.
• Also make sure that the sugar does not contain impurities.
• And finally, avoid stirring the cooked sugar during cooking.

5. Remove the saucepan from the heat to add the pieces of butter. Perform a rotational movement with the pan to combine the butter.

6. While away from the heat, add the boiling cream. Don’t forget that if you want to obtain a smooth caramel sauce, you have to double the amount of cream

7. Stir with a spatula.

8. If there remain undissolved toffee bits, put back over a low heat and stir until dissolved.

9. Pour the caramel into a container. Stir regularly to cool faster if necessary.

If caramel is prepared a long time in advance and it is too rigid, reheat to relax.

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