It seems like every recipe I stumble upon in the blogisphere this fall is focusing on one thing… CARAMEL.
Well caramel and butternut squash, I guess. Just not together. Yet…
Apparently I didn’t get the memo, and pumpkin is so last year! Whatever. I still love it.
I also love caramel. Like really really love it. Scoop it straight out of the jar love it. It’s sugar and fat and gooey and creamy and wonderful in every way. So I decided that the best way to jump on the caramel cooking train, was to actually show you how to make it. We discovered this recipe for homemade salted caramel last spring when we made Snickers Cupcakes. Since then, I just haven’t been able to get enough of it. Honestly, the homemade stuff is just so much dang better than what you buy in the store! Once you make your first homemade batch, I swear you will never go back. It is a little tricky the first time (we burned our very first batch!) but once you get the hang of things, you’ll be making this salted caramel like a pro!
- 1 cup sugar
- 4 Tbs water
- 2 Tbs light corn syrup
- 1/2 cup heavy cream
- 2 Tbs butter
- 1/2 tsp lemon juice
- 1/2 tsp salt
1. Combine sugar, water, and corn syrup in a saucepan.
2. Stir over medium heat with a wooden spoon until dissolved.
3. Cover saucepan and cook on medium heat for 3 minutes.
4. Uncover, raise the heat to medium high, and bring to a boil.
5. Once boiling, swirl liquid to keep from burning.
6. Swirl until a light amber color is achieved. (it will be much lighter than the actual color of caramel)
7. Turn off heat and allow to cool for 30 seconds.
8. Slowly stir in cream (Be very careful! Cream will bubble up!)
9. Stir in butter, lemon juice and salt.
10. Transfer caramel to heat proof container to cool. Store in refrigerator until ready to use.
The Homemade Salted Caramel recipe from Sisters Running The Kitchen.
Yeah. Totally the perfect fall ingredient.