Let’s make some homemade caramel!

I think this staple recipe definitely deserves a place on the blog. Today I am going to show you how to make homemade salted caramel. This is such an easy recipe, and I can confess that in the past I have failed in making this. The ones I have made previously hardened almost immediately after making them. This left a sour taste in my method of baking so I avoided it for a while. Now I am back to show you how easy this recipe can really be.

Salted caramel can be used in so many different recipes. For example, you can use it on brownies, before baking them in the oven. This is absolutely divine and really adds a gorgeous layer as well. You can drizzle it on ice cream or any desserts really and it can be used for cake fillings. This multipurpose recipe is so good to have and it is much easier than we all think. I hope you enjoy this recipe on how to make homemade salted caramel, and if you have any questions, please do leave a comment below.

Bon Apetit,

Zorah

What to consider when making this recipe ?

When you add your sugar and water it will need to come to a boi. During this process, the sugar will look like it is crystallising on the sides of the pot, this is normal. The mixture will also look like it is reducing in volume, but don’t be alarmed. This will happen.
The browning process will take some time, so you need to be patient. Do not increase the heat, even if you feel like it is taking longer than usual.
It will first become yellow and soon after the browning will start. After it starts to get brown, you can swirl the sugar around (do not mix with a spoon or spatula) to see if the rest of the sugar is bringing too.
Soon after, remove it from the heat and add in butter.
Return to the heat when you’re about to add in the cream, but make sure the heat is low.
Pour the cream in in a slow and steady motion. Do not pour it all in at once. This will shock the caramel and it will seize, creating lumps and it will honestly look like it’s not working.

What do I do if my caramel has too many lumps?

If your caramel appears to have too many lumps and the cream is not blending well with the caramel mixture, do not fret. Set the whole pan aside, cover it with a lid and leave it overnight or for 2 hours. A layer of caramel will harden and form. When you’re ready, put on the heat to low and start to stir gently. This will bring the caramel back and you will see all the caramel underneath, so just have some patience.

How to store your homemade salted caramel?

Place the caramel in a heat proof container and close the lid/make sure it is secure. Leave it at room temperature and once it is fully cooled, place it in the fridge where it will be good for up to one month. Simply reheat the caramel on a low heat when you want to use it again.