Salted Butter Caramel
By Recipe developed for Sur La Table’s Cooking Classes
Salted Butter Caramel
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 2 cups
- 1 cup heavy whipping cream
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fleur de sel
- 1¼ cups granulated sugar
- ¼ cup light corn syrup
- ¼ cup water
This recipe hardens to a chewy, caramel candy stage. We use this caramel for dipping our apples and in making turtles. It also can be poured onto a parchment lined and buttered small baking sheet and cooled for at least two hours, cut into pieces and wrapped in parchment wrappers.
In a small saucepan add cream, butter and salt and bring just to a simmer, stirring to combine over medium-high heat. Remove from heat and set aside.
In a medium saucepan, bring sugar, corn syrup and water to a boil, stirring just until the sugar is dissolved. Continue boiling without stirring until the mixture is a rich amber color and reaches between 340°F to 349°F on a candy thermometer. Remove the caramel from the heat and carefully stir in the cream mixture. The caramel will bubble up so be careful. Stir with a whisk to blend. If any bits of caramel have solidified, set the pan back over very low eat and stir gently until they melt.
Click here for our Caramel Apple recipe
In a small saucepan add cream, butter and salt and bring just to a simmer, stirring to combine over medium-high heat. Remove from heat and set aside.
In a medium saucepan, bring sugar, corn syrup and water to a boil, stirring just until the sugar is dissolved. Continue boiling without stirring until the mixture is a rich amber color and reaches between 340°F to 349°F on a candy thermometer. Remove the caramel from the heat and carefully stir in the cream mixture. The caramel will bubble up so be careful. Stir with a whisk to blend. If any bits of caramel have solidified, set the pan back over very low eat and stir gently until they melt.
Click here for our Caramel Apple recipe