What more needs to be said? Yum!
Caramel can be intimidating. If you don’t keep an active eye on it you can quickly go from dessert to disaster. For a long time I wouldn’t even try to make my own caramel sauce, but one day I said enough is enough and gave it a shot, and you know what? It turned out good, very good. Now I can practically make it with my eyes shut (just kidding, do not try this at home). The key to caramel is to keep your eyes on it. Watch for the color change, and smell for the aroma when it’s juuust right.
Store bought caramel can come with a laundry list of ingredients, many of which are artificial colors and preservatives. Take it from me, all you need is five simple ingredients (not counting water) and 12 minutes of your time, that’s it! Take a pass on the store bought stuff, and take a chance on this do it yourself salted caramel recipe.
- 1 ¼ cup sugar
- ⅔ cup heavy cream
- 6 tablespoon salted butter
- 5 tablespoon water
- 1 teaspoon vanilla
- ½ teaspoon Himalayan salt
- In a medium saucepan heat water and sugar over high heat until the sugar melts and turns into an amber brown color.
- Turn off the heat and add butter. Once butter has melted add the heavy whipping cream.
- With a wooden spatula stir for a good minute, then set heat to high; keep on stirring for another minute.
- Turn off the heat, add vanilla and salt, then continue to stir for 2 more minutes.
- Set caramel aside to cool. As it cools it will thicken.