Salted caramel

This easy salted caramel recipe doesn't require a candy thermometer and can be successfully made at home. Use it as a topping for your pancakes or ice cream, fill your chocolate muffins or cake with it, or drizzle some on top of your apple pie, cookies, or your morning granola bowl.

5 from 1 vote

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 166kcal

Author: Anna

Equipment

Digital kitchen scale

Ingredients

200 g granulated sugar
50 ml water
½ teaspoon lemon juice
150 ml heavy cream
50 g unsalted butter at room temperature
1 teaspoon vanilla extract optional
½ teaspoon sea salt flakes

Instructions

Add the sugar, water and lemon juice into a heavy-bottomed saucepan, mix until it resembles wet sand, and place it on your stovetop. Let the sugar melt and caramelize to a deep amber color over medium high heat.
Meanwhile, pour the heavy cream into a microwave-safe bowl and heat until hot, but not boiling.
When the sugar syrup has caramelized, pour in the hot heavy cream (do it in 2-3 batches to prevent the mixture bubble too much). Whisk vigorously until fully incorporated.
Remove from the heat and add the butter. Whisk vigorously until completely incorporated.
Add the salt and vanilla extract and whisk.
Use right away or pour into a clean, dry mason jar and store for future use.

Notes

Store it in a clean air-tight jar in the fridge for up to 2 weeks.

Freeze for up to 3 months. Before using, thaw in the fridge overnight and reheat in the microwave 10 seconds at a time, stirring in between.

Nutrition

Nutrition Facts

Salted caramel

Serving Size

1 serving

Amount per Serving

Calories

166

% Daily Value*

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

123

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

345

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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